Roasted pumpkin seeds are a healthy snack that's loaded with potassium. Save seeds from store-bought or homegrown pumpkins to dry in the sun, or roast them in the oven and season. Store pumpkin seeds in airtight containers.
Remove seeds from the pumpkin, separating the pulp from the seeds as best as possible. Place seeds in a colander to make cleaning easier.
Clean seeds under running water in a sink to remove the last remnants of pulp. Hand-pick any stubborn strands as needed.
Spread clean pumpkin seeds in a single layer on a baking sheet. Pat the seeds dry with a paper towel.
Store in a cool, dry place overnight to allow seeds to dry.
Toss seeds with olive oil until covered completely.
Bake seeds at 250 degrees Fahrenheit for 10 to 15 minutes, stirring frequently. Allow to cool.
Season, if desired, with salt or popcorn seasoning. Store in an airtight container.