| 1 cup of fresh pepitas (pumpkin seeds) |
| 1/2 teaspoon coconut oil; or olive oil; or grapeseed oil |
| 2 teaspoons of honey |
| 3/4 teaspoon cinnamon |
| 1/4 teaspoon ground ginger |
| 1/8 teaspoon salt |
| A pinch of finely ground black pepper*** |
Preheat oven to 325 degrees.
Line parchment paper in a baking sheet.
Combine coconut oil, honey, cinnamon, and salt in a mixing bowl.
Add pepitas (fresh pumpkin seeds) to the mixture and toss until evenly coated.
Spread the mixture evenly on the baking sheet in a single layer.
Bake for 15-20 minutes, tossing the seeds every 15 minutes until golden brown and crispy.
*** I don’t know about anyone else, but I like my food well-seasoned. I like adding black pepper because it adds to the heat.