Add the pepitas to a medium-sized bowl. Drizzle oil on top & add the additional ingredients depending on flavor variation. Toss pepitas or use a fork to stir, coating them evenly.
Transfer the pepitas to a lined baking sheet. Use a spoon/spatula/fork to arrange them in a single layer.
Bake at 350°F (180°C) for about 12 minutes*. For best results, stir them about halfway through to ensure even baking.
Serve & enjoy! They'll be scorching hot when you remove them from the oven so allow a few minutes for them to cool down a little first.
Notes
* Important disclaimer: Every oven works differently - yes, even if you've set it at the same temperature as I did. Yours might roast these a little faster or it might need a few minutes longer. I recommend checking the seeds around the 10-minute mark and checking them regularly every few minutes afterward to ensure they're not burnt.Tip 1- Adjust the flavors - You might want to add more or less of a certain ingredient depending on your own preference. This is especially relevant for the amount of oil, salt, or spices you want to use.Tip 2- If you're struggling to eat enough seeds or protein, making a large batch and storing it in a visible spot in your kitchen will trick you into eating more.Why the pop? Don't be alarmed if you hear pepitas sizzling or popping in the oven. This is completely normal.To serve - Sprinkle them on your favorite salad, serve on top of pasta, stews, and soups, or use it to top offhummus oravocado crema for extra plant-based protein.To store - Store in an airtight container at room temperature for 4-5 days.The nutritional info below is based on ⅕ cup of plain roasted pepitas.