Roasted Pumpkin Seeds

Rinse pumpkin seeds in water until pulp and strings are washed off, then drain.

In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a parchment or waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or until dry, stirring occasionally.

Remove parchment or waxed paper from baking pan. Toast seeds in a 325 degree F oven for 40 minutes, stirring once or twice. Drain seeds on paper towels. Makes 16 (1/4-cup) servings.