Spiced Pumpkin Seeds
seeds from 2 medium pumpkins
1 tablespoon olive oil
1 teaspoon celery salt
1 teaspoon ground cumin
Heat oven to 300° F.
Remove the seeds from the pumpkins. Discard the pulp.
Spread the seeds (no need to rinse them) evenly on an ungreased baking
sheet. Bake until dried, about 1 hour.
Toss the seeds, olive oil, celery salt, and cumin in a large skillet. Cook,
stirring occasionally, over medium heat, until the seeds are lightly
toasted, about 3 minutes.