Golden-brown, salted roasted pumpkin seeds are easy to make and packed with nutrition. Delish as a snack or in soups and salads.
In a colander, rinse the seeds under cold water to remove all pulp.
Pat dry or swirl a paper towel around in the colander for a minute or two to absorb the water.
Transfer the seeds to a bowl and drizzle with olive oil.
Sprinkle with salt and stir well.
Spread in as single layer on a baking sheet.
Bake at 350ºF for 20 minutes, stirring at the halfway mark.
Oven temperatures vary so keep an eye on your seeds. Remove them from oven when they reach a golden brown as they can burn quickly.