Preheat the oven to 325°F and line a baking sheet with parchment paper.
Toss the pepitas with the olive oil on the prepared baking sheet and roast in the oven for 12-14 minutes, stirring twice. (Listen for pooping noises to know when the seeds are almost done)
Remove the toasted seeds from tehoven adn immediatley toss with the olive oil, criander, cumin, salt, pepper, and zest.
Allow to cool 10 minutes before serving and store in any uneaten pepitas in an airtight container.
Notes
Refresh stored pepitas by popping them in a 325°F oven for 2-3 minutes before serving.
