Roasted Mexican Pumpkin Seeds

1/2 lb Raw Mexican pumpkin seeds
1 Spray olive or corn oil
1/2 ts Ground chili powder; not cayenne
1/2 ts Crushed red pepper flakes
1/2 ts Kosher salt

Preheat oven to 250. Mix chili powder, pepper flakes, and salt. Put the seeds in a bowl, and spray them with oil. Sprinkle the dried spices over them, tossing to distribute evenly. Spread on a baking sheet in one layer and bake until you hear them popping and they are browned slightly, between 5 and 10 minutes. Cool completely and store in an air-tight container.

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