2 c  Pumpkin Seeds
1 1/2 tb Melted butter or oil
1 1/4 ts Salt

Separate the seeds from the fibres. Spread seeds on a flat shallow pan,
(such as a jelly roll sheet). Pour melted butter over seeds and sprinkle
with salt.

Bake in a slow oven (250) until the seeds are dried out and crispy brown.
Stir occasionally to toast evenly.