Carving Jack-o’-lanterns? Save your pumpkin seeds for a tasty snack.

To get started, preheat the oven to 325°F. Scoop the seeds out of your pumpkin and place them in a colander in the sink. Separate the seeds as much as you can from any goo, then rinse them clean. Pat them dry.

On a baking sheet with sides, toss the seeds with oil to coat. Season with salt and pepper or, if you like, a little spice mix, such as pumpkin pie spice or chile lime salt. There should be enough room on the baking sheet so that the seeds are all in one layer.

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Bake, stirring occasionally, until the seeds are crispy and beginning to brown, about 15 minutes. Let stand until cool enough to handle. Enjoy warm or at room temperature.

Read more on NJ Flavor:

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Home Baking for a Profit is Illegal in NJ. Lawsuit Looks to Change That

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