Ingredients

1 pkg hulled pumpkin seeds
1 Tbsp Harissa Olive Oil
Saltwest Spicy Ancho Chili Sea Salt (to taste)
1 Tbsp Ripe Peach White Balsamic Vinegar

Directions

Preheat oven to 350*F.

Toss hulled pumpkin seeds in a large bowl with Harissa Olive Oil and a pinch of sea salt.

Spread in a single layer on a baking sheet (tin foil optional).

Roast for about 20 min or until just turning brown.

Remove from oven, put back in the large bowl and toss with the Peach Balsamic.

Return to baking sheet and finish roasting pumpkin seeds for another 5 min, or until crackling.

Remove and let cool (about 10 min).

Enjoy warm, cold as a snack, or on top of soups and salads.