Preheat oven to 475 F. Remove your seeds from the pumpkin, rinse and remove any pumpkin strings. Pat dry with a paper towel. On a sheet of parchment paper spread the seeds out. Drizzle or spray a little olive oil over the seeds, followed by a good sprinkle of salt. You can adjust salt after they have baked if you feel like it needs more. Roast in the oven for 20 minutes or until the seeds look nice and golden. Store in a ziplock bag.