Roasted Pumpkin Seeds

After snacking on roasted pumpkin seeds made by my niece, Sally Schmidt, I made a mental note to myself that I must make these for myself.    Her method is simple and the results are addicting!
Roasted Pumpkin Seeds
Select a large pumpkin. Cut in half lengthwise (unless you are using it for a jack-o-lantern) and remove the seeds.
Rinse pumpkin seeds. Use your fingers to remove all the pulp. Drain pumpkin seeds and discard pulp. Spread out on a foil-lined baking sheet and sprinkle with garlic salt (or plain salt, or any seasoned salt).  Toss to coat.  Roast at 250 degrees for approx. 1 hour.  Stir every 20 min or so.

  Snack away!