Preheat oven to 300°F.Fill a mixing basin with cold water and add seeds. Remove sticky pulp from seeds by rubbing with your hands.
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They will float to the top of the dish; scrape them into a colander or fine mesh strainer and rinse under the tap to remove pulp (a little is OK).Dry seeds for crunch! Air-dry overnight or press with paper towels.
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Coat with 2 tablespoons of olive oil and a generous amount of salt. Toss and lay in one layer.
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Roast, tossing and flipping the pan every 10 minutes, until golden brown, 30–45 minutes depending on seed size. While roasting pumpkin seeds, mix spices in a small dish for sweet or savory.
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Take the roasted seeds out of the oven. Add a little olive oil and salt to taste to plain pumpkin seeds on the pan. Toss pumpkin seeds with extra olive oil, your spice mix, and salt for sweet or savory.
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