Thai-Spiced Roasted Pumpkin Seeds

Preheat the oven to 160°C and line a baking sheet with parchment paper.

Zest the 1 whole fresh lime to yield 1 tsp of zest, then squeeze it to yield 5 ml of fresh juice. Set both aside separately.

In a medium bowl, combine 150 g raw pumpkin seeds, 15 ml melted coconut oil, 1 tsp sriracha powder, 1/2 tsp garlic powder, 1/2 tsp ground ginger, 1/4 tsp ground coriander, 1/2 tsp fine sea salt, and 5 ml maple syrup. Toss thoroughly until all seeds are evenly coated.

Spread the seasoned pumpkin seeds in a single, even layer on the prepared baking sheet.

Roast in the preheated oven at 160°C for 15 minutes, stirring once halfway through, until the seeds are fragrant and slightly puffed.

Remove the baking sheet from the oven. Immediately toss the hot seeds with the 1 tsp of reserved lime zest and drizzle with the 5 ml of fresh lime juice.

Spread the seeds back out and let them cool completely on the pan for 2 minutes to allow them to crisp up before serving or storing in an airtight container.