Wash pumpkin seeds. Place all seeds in a bowl and cover with water. The seeds will float to the top and the stringy pumpkin guts will stay on the bottom.
Dry seeds with a paper towel.
Toss with sea salt and olive oil.
Spread seeds out on a baking sheet. Bake for 20 minutes. Then toss seeds and bake for another 15-20 minutes. Enjoy!
Notes
Pumpkin seeds burn fast so keep an eye on them for that last 15-20 minutes.