Preheat oven to 170℃

Place pumpkin seeds in a pan of salted water and boil the pumpkin seeds for 10 minutes. This helps the salty flavour penetrate the seed, rather than just being salty on the outside :)

Drizzle olive oil onto an oven tray large enough to accomodate your seeds

Drain the pumpkin seeds well, drying them on a paper towel to absorb excess moisture

Pour the seeds onto the oven tray, shaking them around to distribute the olive oil onto the seeds

Roast the seeds for 10 minutes (maybe less, dependent on size), then turn them over and roast for a further 10 minutes

Remove from oven and serve hot or cold. They taste a bit like salted pistachios, with a similarly satisfying crunch :) nice as a side dish or just to snack on.