Toasted Pumpkin Seeds

Scoop the pumpkin seeds from the pumpkin, separating them from the stringy pulp by hand or using a sturdy spoon.

Rinse the seeds thoroughly under cold water in a colander, rubbing them gently to remove any remaining pulp and fibers.

Pat the seeds dry completely with a clean kitchen towel or paper towels to ensure even toasting.

Preheat the oven to 300°F (150°C).

Toss the dried seeds in a bowl with vegetable oil and salt until evenly coated.

Spread the seeds in a single layer on a baking sheet.

Roast the seeds in the preheated oven, stirring occasionally, until golden brown and fragrant.

Remove from the oven and spread the toasted seeds on a clean surface or paper towels to cool and crisp up.

Store cooled seeds in an airtight container.