Toasted Seed and Herb Salad Crunch

1.Preheat your oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper to ensure even heating and easy cleanup.

2.In a medium mixing bowl, combine the raw pumpkin seeds, sunflower seeds, olive oil, fresh thyme, sea salt, and black pepper. Toss thoroughly until the seeds are evenly coated and the herbs are well distributed.

3.Spread the seed mixture onto the prepared baking sheet in a single, flat layer. Avoid overcrowding, as seeds need space for air circulation to become truly crispy.

4.Bake for 12 to 15 minutes, stirring the mixture halfway through with a heat-resistant spatula. The seeds are done when they are fragrant, the pumpkin seeds have slightly puffed, and both varieties have turned a light golden-brown.

5.Remove the tray from the oven and let the seeds cool completely on the baking sheet for at least 20 minutes. This resting period is crucial as the seeds will continue to crisp up as the residual oil cools.

6.Once fully cooled, sprinkle over your favorite salad or store in an airtight glass jar at room temperature for up to two weeks to maintain maximum crunch.