3 cups hulled pumpkin seeds

2 tsp olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

Preheat the oven to 350*F

Place the pumpkin seeds in a medium-sized bowl. Combine pumpkin seeds with oil, using fingers to coat well. Then add chili powder, cumin, and salt; stir well. Transfer the pumpkin seeds to the pan and spread out in a single layer.

Roast for 5 to 10 minutes or until the seeds are lightly browned and crunchy; Shake or stir seeds occasionally for even cooking. Check frequently during the last minutes; do not allow the seeds to become scorched.

Transfer seeds to a medium-sized bowl to cool completely. The seeds will become crisp as they cool. Store in an airtight jar.