Preheat oven to 300°F (150°C)
Line a baking sheet with parchment paper
Rinse pumpkin seeds in a colander
Remove excess pulp by rubbing seeds with your hands under running water
Pat seeds dry thoroughly
Toss seeds with 1–2 tablespoons oil per cup of seeds
Add salt to taste (optional: add spices like garlic powder, smoked paprika, or cinnamon)
Spread seeds in a single layer on the baking sheet
Bake 20–30 minutes, stirring or shaking once halfway
Bake until seeds are golden and crisp
Cool completely on the baking sheet before eating or storing
Store in an airtight container up to 1–2 weeks