Preheat your oven to 300°F (about 150°C). Line a baking sheet with parchment paper.

Scoop out the seeds from the pumpkin and separate them from the stringy pulp. Rinse thoroughly under cold water until seeds are clean.

Drain seeds and pat them dry completely on a clean towel or paper towels. Dry seeds roast up crunchier.

In a bowl, toss the dry seeds with olive oil and salt (plus optional seasoning/spices if using) until all seeds are evenly coated.

Spread the seeds in a single layer on the prepared baking sheet — avoid overcrowding so they roast evenly instead of steaming.

Roast in preheated oven for about 45 minutes, stirring every 10–15 minutes to ensure even toasting. Watch carefully near the end — seeds should turn golden brown and smell nutty when done.

Once golden and crispy, remove seeds from oven and let them cool on the baking sheet. As they cool, they will crisp up even more.