Preheat the oven. Set it to 325°F (165°C). A slightly lower temperature helps the seeds toast evenly without burning.

Scoop and separate. Remove the seeds from your pumpkin. Place them in a large bowl of cool water. Swish with your hands to loosen pulp. The seeds float; the strings sink. Skim out the seeds and discard the pulp.

Rinse and drain. Pour the seeds into a colander and rinse to remove any last bits of stringy flesh.

Optional boil for tenderness. For slightly more tender shells, simmer seeds in salted water (about 1 tablespoon salt per quart) for 8–10 minutes. Drain well.

Dry thoroughly. Spread the seeds on a clean kitchen towel or paper towels and pat them dry. Dry seeds crisp better. A few minutes of air-drying helps.

Season. In a bowl, toss seeds with 1–2 teaspoons oil per cup of seeds, 1/2 to 3/4 teaspoon kosher salt, and your chosen seasonings. Coat evenly so spices don’t clump.

Spread on a baking sheet. Line the pan with parchment for easy cleanup. Arrange seeds in a single layer; crowding leads to uneven browning.

Roast and stir. Bake 20–30 minutes, stirring every 8–10 minutes. They’re done when they’re golden and crisp, and they sound dry when stirred. Watch the last few minutes to prevent burning.

Taste and finish. Remove from the oven, let cool for 5 minutes, then taste. Add a pinch more salt or seasoning while warm if needed.

Cool completely. Let seeds cool on the pan before storing. This keeps them crunchy.