Ingredients

4 cups pumpkin seeds
2 tablespoons olive oil
1 tablespoon Paula Deen Silly Salt

Directions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper.

Remove pumpkin seeds from pumpkin and discard any pulp. Rinse seeds under running water to remove any remaining pumpkin. Spread seeds out on paper towels to thoroughly dry.

Toss pumpkin seeds with olive oil and sprinkle with Silly Salt. Spread seeds out in an even layer on the parchment lined baking sheet. Bake for 30 to 45 minutes, tossing every 15 minutes to prevent burning. Allow pumpkin seeds to cool before eating. Store in an airtight container at room temperature.