1. Preheat your oven to 350 °F (177 °C). Line a baking sheet with parchment paper.
2. Clean the seeds: place them in cold water and swish to remove pumpkin fibers.
3. In a medium saucepan, combine 2 cups (480 ml) of water with 2 teaspoons (10 g) of salt and bring to a boil. Add the cleaned pumpkin seeds and let them simmer for 5 minutes—this helps infuse flavor and makes the cleanup easier.
4. Drain and thoroughly pat the seeds dry using dishcloths or towels—this is essential for crispiness.
5. Drizzle the seeds with 2 teaspoons of oil, sprinkle with your favorite spices, and toss well to ensure they’re evenly coated.
6. Spread the seasoned seeds in a single layer on the baking sheet, making sure they’re spaced apart to promote airflow and prevent steaming.
7. Bake for 10 to 25 minutes, stirring at least once to promote even browning. Start checking at 10 minutes—you’re looking for a nutty aroma and golden edges.
8. If the seeds haven’t turned golden by the 25-minute mark, continue baking in 5-minute intervals, checking frequently to prevent burning.

Simmering the seeds in salted water enhances their flavor from within, softens the shells, and helps achieve a crispier, more delicious result.