Makes 2 cups
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2 cups fresh pumpkin seeds
2 tablespoons dried ground rosemary
2 tablespoons olive oil
2 tablespoons coarse-grain sea salt
Rinse pumpkin seeds in water, and drain on paper towels to dry. Toss with remaining ingredients, and spread on a baking sheet.
Bake at 350° for 10 to 12 minutes or until crisp. Cool. Store in an airtight container.