Preheat oven to 300°F (150°C)
Separate pumpkin seeds from pulp
Rinse seeds under cold water
Remove remaining pulp by rubbing seeds with your hands
Pat seeds dry thoroughly
Toss seeds with 1–2 teaspoons oil per cup of seeds
Season with salt (and optional spices such as garlic powder, smoked paprika, chili powder, or black pepper)
Spread seeds in a single layer on a baking sheet lined with parchment
Roast 20–30 minutes, stirring once halfway through
Check for doneness (golden-brown and crisp when cooled)
If needed, roast 5–10 minutes more until crisp
Cool completely on the baking sheet
Store in an airtight container after fully cooled