2 1/2 cups pumpkin seeds
2 1/2 Tbsp D’Avolio olive oil (try Garlic, Chipotle, or Harissa for added flavor & spice)
1/2 tsp lemon pepper
1/2 tsp dry mustard
1/2 tsp sea salt or garlic salt
1 tsp brown sugar
1/2 tsp liquid smoke
1/2 tsp chili seasoning mix
1 tsp salt extra D’Avolio’s Roasted Garlic Sea Salt or Salish Fine Grain Salt
Preheat oven to 300 degrees.
Rinse pumpkin seeds removing pulp; drain well.
Place pumpkin seeds in a bowl and add oil, then add remaining ingredients; mix well to coat.
Pour onto a large cookie sheet and bake 40-45 minutes; shake and stir seeds several times while baking.
Immediately upon removing from oven, sprinkle seeds with additional sea salt or garlic salt, if desired.
