Clean the pumpkin seeds by placing them in a colander under lukewarm running water.
To enhance the flavor, allow some of the pulp to remain.
Dissolve salt in warm water at a ratio of 1 1/2 teaspoons of salt per cup of water.
You will need enough of the salt water to cover the pumpkin seeds.
Soak the seeds in salty water for about 8 hours and then drain them in a paper towel.
Soaking the seeds in salt water is optional.
If you are sensitive to salt, skip this step or reduce the amount of salt used.
Place seeds in a bowl and drizzle with olive oil.
Toss until seeds are lightly coated.
Spread the seeds evenly on a baking sheet and place in a preheated 300-degree oven.
Roast the seeds for about 45 minutes, stirring frequently, until crisp and golden brown.