Fennel Flavored Roasted Pumpkin Seeds

Spicy chatkedaar guilt free snacking never got better! 🙂

Method:
Scoop out seeds from a ripe pumpkin. Soak in water for 1/2 hour to loosen pulp. Rinse out all pulp from the seeds. Spread out the seeds on a clean paper towel. Leave overnight to dry completely.
Cover a pan with foil. Spray with a little oil. Spread the clean dry pumpkin seeds on the pan. Sprinkle liberally with salt, coarsely pounded fennel, and paprika/crushed red pepper. Spray the seeds lightly with oil.

Bake in a 350F preheated oven for 5 min. Take pan out of the oven, stir seeds around, adjust seasoning if needed…drizzle a little more oil if needed (optional). Bake for another 5 minutes. Take the seeds out of the oven and let them cool in the hot pan…so that they crisp up some more in the residual heat. Once cool, store in an airtight container!