Preheat the oven to 350F and line a baking sheet with parchment paper
Fill a medium saucepan with about 2 cups of water and season with 2 tsp kosher salt. Bring to a boil
In the meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean
Add the cleaned seeds to the salted water and simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds
Scatter the seeds onto a clean towel and pat them very dry
Mound the dried seeds onto the prepared baking sheet. Add the oil and chili salt and toss until well coated
Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges - usually 15 to 25 minutes depending how large the seeds are
