Preheat oven to 300°F (150°C)
Line a baking sheet with parchment paper
Scoop pumpkin seeds from inside a pumpkin
Separate seeds from pulp and stringy bits
Rinse seeds in a colander under cool water
Pat seeds dry with a towel
Toss seeds with 1–2 teaspoons oil per cup of seeds
Toss with salt (and optional spices) to taste
Spread seeds in a single layer on the baking sheet
Bake 20–30 minutes, stirring or flipping once halfway through
Bake until golden and crisp
Cool completely before eating
Optional flavor ideas: garlic powder, smoked paprika, chili powder, cinnamon sugar, or ranch seasoning