1 1/2 cups pumpkin seeds - can be unshelled, rinsed and dried from the pumpkin or I like to also use raw, shelled seeds
1/2 tsp of cumin
1/4 tsp garlic salt
Pinch of cayenne
Preheat oven to 425 degrees. Toss seeds, oil and seasoning in a bowl and lay flat on a baking sheet.
Roast 15 minutes until golden and just slightly toasted. Enjoy these flavorful little zinc nuggets as a snack or tossed on a salad.