I never remember what exactly I do from year to year, so ...

Striving for no oil, crisp crunchy seeds:

Had ~2 cups of seeds from one large pumpkin.

Washed them, removed threads of pulp.

Made a very salty brine: ~1/2 cup kosher salt in 2 cups water.

Soaked the seeds in the brine for the past 3 days (unintentionally long - I forgot about them :-) )

Drained, spread the wet seeds out on a baking tray, dried out / baked at 350 degrees F, checked and stirred every 5 minutes or so until dry and slightly browned. Took about 40 minutes. Left them in the turned-off oven with the door open to cool.

No oil involved.

Results: Good and crispy, with just the right amount of saltiness.

A raging success, IIDSSM.

--
Silvar Beitel