Add wow to your pumpkin seeds by adding garlic or garlic salt.
This is a great way to make use of all those leftover seeds when cutting up your pumpkin for baking or carving!
Wash seeds in a colander to remove the stringy flesh. Shake off the excess water and line cookie sheet with parchment paper. Spread seeds over parchment paper and bake at 325°F for 20 minutes to dry out the seeds.
After about 20 minutes remove the pumpkin seeds from oven, and toss with a tablespoon of olive oil and sprinkle with salt and garlic powder to taste. If using garlic salt omit adding the extra salt.
Spread the seasoned pumpkin seeds out over the parchment paper and bake at 325°F for another 20-30 minutes until they look tanned and crisp.
Do a taste test after 15 minutes to test for desired crispness, add more salt or garlic if needed, at this point, but remember they will be hot.