2teaspoonsolive oil(or another light-flavored oil, such as grapeseed)
1teaspoonkosher salt, plus additional to taste
pinchcayenne or chipotle powder, or additional to taste
Preheat oven to 325 degrees F with rack in middle position. Toss pepitas on a baking sheet with olive oil and 1 teaspoon kosher salt, to coat. Spread seeds into an even layer and bake for about 15 minutes, stirring a few times, until lightly toasted and fragrant.
While pepitas are toasting, mix together paprika, basil, thyme, onion powder, garlic powder, and cayenne or chipotle powder (if using). Set aside. Carefully transfer hot toasted pepitas to a heat-safe bowl and toss with seasonings. Add additional kosher salt (I usually add up to 1/2 teaspoon) and hot pepper, to taste. Let cool and serve slightly warm or at room temperature.*
*Roasted pepitas can be stored in an airtight container at room temperature for about a week. To rewarm before serving, spread onto a baking sheet and pop into a 350 degree F oven for 2-3 minutes.