Toasted Pumpkin Seeds I

Preheat the oven to 300°F (150°C).

Rinse the pumpkin seeds under cold water to remove any pumpkin flesh or debris, then pat dry thoroughly with a clean kitchen towel.

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

Sprinkle salt to taste over the seeds and toss gently to distribute evenly.

Place the baking sheet in the preheated oven and roast for 15–20 minutes, stirring occasionally, until the seeds are golden and crispy.

Remove the baking sheet from the oven and spread the seeds on a clean surface to cool completely before serving.