Roasted Pumpkin Seeds With Ginger And Orange Zest Recipe

• 2 cups pumpkin seeds
• 2 tablespoons (30ml) olive oil
• 2 teaspoons grated fresh ginger
• 2 teaspoons grated fresh orange zest
• Kosher salt and freshly ground black pepper
• 3 tablespoons minced chives

1. Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200u0b0F (90u0b0C) oven, stirring occasionally, or use a hair dryer.
2. In a large bowl, combine olive oil with grated ginger and orange zest. Set aside.
3. Adjust oven rack to center position and preheat oven to 325u0b0F (160u0b0C). Toss dried pumpkin seeds with ginger-orange oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
4. When seeds have cooled, transfer to a serving bowl, toss with minced chives, and serve.

pumpkin seeds, olive oil, ginger, orange zest, kosher salt, chives

Taken from www.seriouseats.com/recipes/2018/10/ginger-orange-pumpkin-seed-recipe.html (may not work)