Conventional Oven

1. To Clean Your Seeds: Place Seeds in a colander. Run water over the seeds and swish them around, removing any obvious bits of pumpkin flesh along the way. Drain off the excess water. Next lay them out as one layer onto a lint-free flour sack towel, nothing fluffy or that has pills. With a different flour sack towel, lightly pat them dry. They don’t have to be bone dry, just dry to the touch. Once they're dry, place them into your mixing bowl. Some seeds will stick to the towel, but I just pick the seeds off (this is why it's important to use a lint-free towel) and put them in the bowl.
2. Prep your seeds: Add the oil and salt. Stir until all of the seeds are coated
3. To toast your seeds: Preheat the oven to 325 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup or a silicone mat.
4. Spread them in an even layer across the prepared baking sheet.
5. Bake them for 20 minutes, then stir them about. Bake again for another 20 minutes or until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder, or whatever else you want.
6. Let cool for 15-20 minutes. Enjoy.
7. Cooled, leftover seeds will keep well in a mason jar or snack bags at room temperature for up to 2 weeks.

Air Fryer

1. cleaning is the same as with the conventional oven.
2. Prep your seeds: Add the oil and salt. Stir until all of the seeds are coated
3. To toast your seeds: Set your Air Fryer to 325 degrees Fahrenheit. Line the tray with a tray liner so your seeds don’t fall to the bottom.
4. Spread the seeds in an even layer across the lined Air Fryer tray.
5. Bake them for 10 minutes, then stir them about. Bake again for another 10 minutes or until the seeds are fragrant and turning golden. Season them with additional salt, to taste. If desired, season with black pepper, to taste, or stir in the pumpkin spice blend or curry powder, or whatever else you want.
6. Let cool for 15-20 minutes. Enjoy.
7. Cooled, leftover seeds will keep well in a mason jar or snack bags at room temperature for up to 2 weeks.