Toasted Pumpkin Seeds

Toasted pumpkin seeds are probably my favorite part about

carving pumpkins. I recently discovered them several years ago from a friend and since then

I cannot stop eating them and thinking about them in the fall. Last week, after carving pumpkins with several friends I toasted the seeds from our pumpkins. 

 I separated the seeds from all of the other junk in the pumpkin and rinsed them thoroughly.

After doings so I sprayed a cookie seat, spread the seeds out and then covered them in olive oil.

 (You can also use vegetable oil but I tried to be just a smidge healthier.)

I then coated them in salt, garlic salt, and paprika.

 They baked at 345 degrees for around 30-45 minutes, with period stirring!

Cool and enjoy!