First, comes the most time consuming and slightly annoying part (but not annoying enough to make it not worth it). You have to clean the seed off. I just use a colander and my fingers under running water to get the gunk off and then I transfer them onto a towel and roll them up to dry them a bit. Don't worry, they don't have to be perfectly clean or perfectly dry.
Then, this is where the directions can differ from recipe to recipe. What I do is I like to let the seeds soak in a brine for 24-36 hours. I just fill a container with water (one with a lid) and then I add anywhere from 1/8th to 1/4 cup of salt (and spices if you wish) depending on how many seeds you ended up with and how salty you want the end product to be (experiment if you want). Some recipes skip this step all together and just add a sprinkling of salt onto the seeds immediately before baking, but when I did it that way I didn't get the results I wanted, so the brining did the trick for me.
After brining, the oven gets preheated to 325 and I roll the seeds up in a towel again just to get the excess brine off. Then it's onto a baking sheet, with the key being to try to keep it to one layer with as little seed overlap as possible. Then I sprinkle some olive oil over them, work it in with my hands so they're all nice and covered, and pop them into the oven. I let them bake for about 10 minutes and then check on them, give them a stir, and put them back in for another 10 minutes or so. At this point they need to be checked (and tasted) pretty frequently because there's a fine line between crispy crunchy and burnt, but as long as you keep an eye on them you'll have a batch of golden brown snacky goodness ready to store in an airtight jar on the counter, or just in your backpack like I've been doing for on the go munching.
I hope you all have a great weekend, and I'll talk to you next week!
Don't forget to pick up your shares on Monday!