To roast pumpkin seeds, follow these steps:

1. Remove and Clean Seeds: Scoop the seeds out of the pumpkin and separate them from the stringy flesh by soaking them in water. Rinse thoroughly and dry the seeds as much as possible using a kitchen towel for best crispness.
2. Season: Toss the dry seeds with olive oil (or another oil like avocado oil) and salt. You can also add other seasonings such as garlic powder, paprika, or black pepper for extra flavor.
3. Roast: Spread the seeds in a single layer on a parchment-lined baking sheet. Roast in a preheated oven at 300°F (149°C) for about 35 to 45 minutes, stirring every 10 to 15 minutes until the seeds are golden brown and crisp. Alternatively, roasting at 325°F (163°C) for 20-30 minutes is common, with smaller seeds needing less time.
4. Cool and Serve: Let the seeds cool on the baking sheet. They will crisp up more as they cool. Store in an airtight container once fully cooled.

This method yields crunchy, tasty roasted pumpkin seeds perfect for snacking or adding to salads and soups.