Preheat your oven to 300°F (150°C). Line your baking sheet with parchment paper for easy cleanup.
Place the raw pumpkin seeds in a bowl and drizzle with olive oil or melted butter. Toss them to coat evenly . Sprinkle generously with salt. Get creative with your seasonings!
Spread the seasoned pumpkin seeds in a single layer on your prepared baking sheet being sure not to over crowd.
Roast the raw pumpkin seeds for about 10-15 minutes, stirring them halfway through. Since they are already dried, they'll roast much faster than fresh pumpkin seeds. Watch them very carefully, as they can burn easily. You can tell they are finished when they're fragrant, slightly darker, and crispy.
Let the roasted pumpkin seeds cool completely on the baking sheet. Then, transfer them to a bowl or airtight container.
