Preheat your oven to 150°C (300°F) and line a baking sheet with parchment paper for easy cleanup.
Rinse the pumpkin seeds under cold water to remove any pulp, then pat them dry thoroughly with a clean towel. They should feel dry and slightly rough to the touch.
Place the dried seeds into a mixing bowl and drizzle with the olive oil. Toss well with a spatula or spoon until all seeds are evenly coated and shiny.
Add the smoked paprika, chili powder, garlic powder, and a pinch of flaky sea salt to the bowl. Mix thoroughly so each seed is coated with the vibrant spice blend and fragrant aroma begins to fill the air.
Spread the seasoned seeds in a single, even layer on the prepared baking sheet. This helps them roast evenly and become crispy all over.
Place the baking sheet in the oven and roast for 15 to 20 minutes, shaking the pan halfway through. You’ll hear a gentle crackling, and the seeds will turn a golden-brown color with a smoky aroma.
Remove the seeds from the oven once they’re golden around the edges and smell toasted—this signals they’re perfectly crispy and flavorful.
Transfer the seeds to a bowl and let them cool for a few minutes. As they cool, they’ll become crunchier and more fragrant.
Taste the seeds and sprinkle with additional flaky sea salt if desired for an extra burst of brightness before serving.
Enjoy these crunchy, smoky pumpkin seeds as a snack on their own or sprinkle over salads and soups for added crunch and flavor.
