Pre-heat over to 350-375ºF degrees. Clean all pulp from pumpkin seeds and pat dry. Lay the seeds out in a single layer on a shallow baking dish or cookie sheet.
Spray with a light coating of any vegetable oil cooking spray, olive oil has the best flavor, but any variety will work just fine. You can also use
butter if desired, but this will add extra fat and cholesterol to your pumpkin seeds.
Sprinkle salt over oiled seeds and bake in oven until golden and crispy, turning at least once. They should only take about 15 minutes to roast, but just keep an eye on them.
Remove from oven and let cool completely before munching! They can be stored in an airtight container and make a great snack by themselves, and are also tasty on salads or in soups!