1-2 tablespoons Extra Virgin Olive Oil
Preheat oven to 325 degrees. After washing off pumpkin seeds, pat them dry with paper towel. Line a baking sheet with aluminum foil and spread seeds in a single layer. Drizzle with extra virgin olive oil and toss until seeds are coated. Sprinkle with kosher salt to taste. Bake for 30-40 minutes or until seeds are toasted and golden brown. Remove from oven and allow to cool for a few minutes before eating.
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