Directions

Preheat oven to 350º.

Rinse the seeds pretty well, removing all the pumpkin bits. The seeds don't have to be spotless, but they should be relatively clean.

Spin them in a salad spinner to remove as much water as possible.

Toss them with a lot of kosher salt. You can taste the raw seeds to judge the amount of salt.

Spread the seeds on a parchment-lined baking sheet. Bake for 45 minutes to 1 hour depending upon how toasted you like them. Give the tray a little shake about every 15 minutes.

Let cool briefly before serving.