Step 1

Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

Step 2

In a large bowl, combine olive oil with grated ginger and orange zest. Set aside.

Step 3

Adjust oven rack to center position and preheat oven to 325°F (160°C). Toss dried pumpkin seeds with ginger-orange oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

Step 4

When seeds have cooled, transfer to a serving bowl, toss with minced chives, and serve.