Roasted pumpkin seeds are crunchy and delicious. Here's how to make them yourself

Carving a pumpkin lantern for Halloween may require some technical and artistic talent, but according to Katie Workman, a columnist and cookbook author for the Associated Press, roasting pumpkin seeds requires almost no skill and only requires a few simple tips, making it a great activity for parents and children.

The first step is to remove the pumpkin pulp and seeds. The method is simple: cut a hole in the top of the pumpkin that is large enough to put your wrist in, and then use a metal spoon or soup ladle to scoop out the pumpkin belly. Put the scooped out pumpkin pulp and seeds in a large bowl.

The next step is to separate the pumpkin pulp from the seeds. The best way to do this is by hand. Remember to teach children to wash their hands first. Needless to say, the pumpkin pulp will be mashed into a paste at this step, and the scene will inevitably be a bit messy, but what child doesn't like playing in the mud?

Then put the pumpkin seeds in a sieve or colander and rinse them under the tap. Rub the pumpkin seeds with your fingers, making sure to remove as much residual pulp as possible. After washing, lay the pumpkin seeds flat on a napkin to dry, without overlapping. Let the seeds dry for at least three hours, preferably 12 hours, to ensure they are crispy when baked.

Season the seeds with salt and olive or sunflower oil after they have dried thoroughly. For every two cups of seeds, add one tablespoon of cooking oil and one teaspoon of salt, and add spices to taste. Workman recommends a Ranch blend of basil, oregano, Parmesan, and garlic powder. For a sweet treat, use one teaspoon of melted butter, half a teaspoon of cinnamon powder, and one tablespoon of white or brown sugar.

Finally, preheat the oven to 350 degrees Fahrenheit. Spread the seasoned seeds on a baking sheet and bake for 20 to 25 minutes, or until the seeds start to turn golden brown; shake the baking sheet once or twice to ensure even heating. Pay special attention in the last five minutes to avoid burning them.

The hot melon seeds just baked actually have a soft and chewy texture, and they must be cooled down to become crispy and fragrant. Put them in a clean glass bottle and they will be the most delicious snack this autumn!