Ah, it is that time of year again. Time for pumpkins and jack o’lanterns and…pumpkin seeds!I grew three nice pumpkins in my garden. Each was destined for a different design to be carved; all selected by Cam, of course. The first was carved by my oldest daughter – the headless horseman seen above. She is a big fan of paprika potato chips (the kind we first found in Hungary on her 16th birthday trip); they are similar to BBQ chips, just much, much better. So, with that in mind, I decided to make smoked paprika pumpkin seeds.
Smoked Paprika Pumpkin Seeds
Seeds from 1 medium – large pumpkin (from the garden)
2 tsp canola oil
2 tsp smoked paprika
pinch of cayenne
1/2 tsp kosher salt, adjust to taste
Clean the seeds, place in a colander, rinse and drain.
Heat the oven to 400F.
Spread the seeds on a rimmed baking sheet. Place in the oven for 5 minutes. Stir and return to the oven for another 4 minutes. THe seeds should be nicely dried, not crisp. Reduce oven to 350F.