Seeds from a pumpkin, cleaned well, with no residual stringy bits
salt
olive oil

Preheat oven to 300 degrees.

Boil the seeds in a large pot of heavily salted water for 10 minutes. Drain and dry thoroughly.

Transfer seeds to a large bowl, and toss with enough olive oil to lightly coat seeds. Salt well and toss again. Optional, add additional seasonings like paprika, cayenne pepper, or cinnamon. Spread the seeds out in an even layer on parchment lined baking sheets. Bake for about 20 to 30 minutes, checking every 10 minutes to stir and to make sure seeds aren’t too brown. When just golden on the outside, remove, cool slightly before serving or store in a sealed container.

Alternative: some recipes suggest to get a crisper seed bake at 400 degrees for about 10 minutes, checking every couple of minutes. But be careful, this technique will also turn the seeds too dark very quickly and leave a burnt taste to your seeds.