Spread seeds out on a baking sheet and allow them to sit out overnight to dry.
Preheat oven to 300 degrees F. Drizzle dry pumpkin seeds with olive oil and salt. Bake for 35-45 minutes, stirring every 15 minutes, until golden.
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Notes
Storing Instructions: Once completely cooled, store pumpkin seeds in an airtight container in a cool, dry place for up to 2 weeks, or in a freezer-safe container in the freezer for up to 3 months.