Spicy Pepitas

Preheat the oven to 300*F. Line a baking sheet with parchment paper, or lightly oil the baking sheet.

Place the pumpkin seeds in a medium-sized bowl. In a small bowl, combine the oil, chili powder, cumin, and salt; stir well. Pour over the pumpkin seeds and toss to coat. Transfer the pumpkin seeds to the pan and spread out in a single layer.

Roast for 25 to 30 minutes, until the seeds are lightly browned and crunchy; Shake or stir the seeds occasionally for even cooking. Check frequently during the last minutes; do not allow the seeds to become scorched.

Transfer the seeds to a medium-sized bowl to cool completely. The seeds will become crisp as they cool. Store in an airtight jar for 1 week at room temperature or for up to 1 month in the refrigerator.