Preheat oven to 350°F

Rinse melon seeds under warm tap water using a mesh strainer.

Let drain a few minutes.

Dump out onto a clean dry paper towel. And pat dry.

Place seeds into a small bowl.

Drizzle a small amount of olive oil onto seeds. Just enough to coat them.

Pour seeds onto parchment lined baking sheet.

Spread the seeds out so they are in a single layer. (I used the back of a spoon, tapping off the sticking seeds)

Bake 10 minutes.

Stir up the seeds and bake an additional 3-5 minutes.