Preheat oven to 350 degree.

Place pumpkin seeds in a strainer and wash under running water. Remove all the stringy parts that are left over from the pumpkin. Drain excess water.

Coat a small baking sheet with your cooking oil of choice. Place pumpkin seeds evenly on baking sheet. Add salt.

Bake for about 30 minutes or until crispy and golden brown. If your seeds are smaller (butternut squash or acorn squash seeds) the baking time will be shorter. Turn every 10 minutes (and check if small seeds are ready). Add extra oil if pumpkin seeds are getting too dry.

Add additional salt if necessary.

Enjoy as a snack or use as garnish for a salad or soup.