Preheat oven to 300°F (150°C)
Line a baking sheet with parchment paper
Rinse pumpkin seeds in a colander
Remove pulp by rubbing seeds with your hands
Pat seeds dry thoroughly
Toss seeds with oil (about 1–2 tbsp per 1 cup seeds)
Add salt to taste (or use your preferred seasoning blend)
Spread seeds in a single layer on the baking sheet
Bake 20–30 minutes, stirring once halfway through
Bake longer (5–15 minutes) if you want them darker and crunchier
Cool completely on the baking sheet
Store in an airtight container after fully cooled