Hilda's Roasted Pumpkin Seeds

• 1 1/3 cups pumpkin seeds, cleaned and rinsed
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper

Preheat the oven to 350 degrees F.

Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

VERDICT:  These had good flavor, but were kind of chewy.  I think if I'd read the comments online and roasted them a little longer, they would have been excellent.  Keep.