Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Place the raw pumpkin seeds in a colander and rinse well to remove all pumpkin pulp. Pat them dry with a clean towel.

In a small saucepan, bring 2 cups of water to a boil. Add 1/2 teaspoon of salt and the rinsed seeds. Let them simmer for 5 minutes.

Drain the seeds well and pat them very dry with paper towels to remove excess moisture.

Spread the seasoned seeds out in a single layer on the prepared baking sheet.

Place the baking sheet in the oven and roast for 15 to 25 minutes. Stir once or twice during roasting to ensure even crisping; the seeds should be golden and crunchy when done.

Remove the seeds from the oven and let them cool completely. Enjoy as a healthy, crunchy snack and store any leftovers in an airtight container.