Preheat oven to 375F (190C) and line a cookie sheet with parchment paper. Set aside.

Rinse pumpkin seeds in a colander under cold water and remove any pulp/pumpkin flesh from the seeds.

In a medium-sized saucepan over medium-high heat combine 3 cups water and 1 ½ teaspoons salt. Bring to a rolling boil.

Add your pumpkin seeds and return to a boil. Cook for 10 minutes (seeds may look gray) then drain and transfer to a paper towel-lined baking sheet and pat dry with additional paper towels. If you have the time, let your seeds air dry for up to 24 hours, but I never have the patience for this and proceed immediately after patting my seeds dry.

Transfer seeds to a mixing bowl and toss with olive oil or melted butter. Add 1 teaspoon of salt plus more to taste and other seasonings as desired¹, stir well until evenly coated, then spread in an even layer onto prepared baking sheet.

Bake on 375F (190C), turning every 15 minutes, until golden brown and crunchy (about 25-30 minutes)