Rinse raw seeds in strainer and allow the water to drip out. If you aren't using oil, you don't want them completely dry, you still need a touch of wetness to hold the seasoning. If you are using oil, then dry them with a towel.
Take pumpkin seeds and put them in a bowl with the rest of the ingredients. Using your hands, massage seasoning into seeds to make sure they are coated well.
Place pumpkin seeds on a parchment lined cookie sheet, making sure to keep them in a single layer so they bake evenly.
Bake for 15 minutes, turn pan around and mix seeds a bit, then bake for an additional 10-15 minutes until seeds are browning and crispy.
This makes 2 cups seeds, so the serving size is 1/2 cup.
I started with ½ teaspoon salt and they turned out great, but feel free to add more if you like them saltier.
I made these both with and without oil. Both ways they turned out crispy and delicious!