Cut the top off of a medium sized pumpkin.

Stick you hands inside the pumpkin to remove the seeds leaving behind the pulp.

Rinse the seeds in a bowl filled with water. Rub the seeds between your hands to remove any flesh.

Drain in a colander and give the seeds a few toss.

Pour the seeds onto a baking tray lined with paper towels. Take another sheet of paper towel to pat dry the seeds. After 2 hours change the paper towel on the baking tray as it will be wet.

Then leave the baking tray on the counter overnight for the seeds to dry.

The next day the seeds will be ready to be roasted.

Pre-heat the oven to 325 degrees.

Pour the pumpkin seeds into a bowl.

There will be a few seeds that may slightly be stuck to the paper towel. All you have to do is rub the paper towel together and they will fall right off.

Then melt 2 tablespoons of butter in the microwave for 30 seconds. Be sure to place a plastic lid or paper plate over the bowl to prevent the melted butter from splattering all inside your microwave.

Pour the melted butter into the bowl of seeds and stir to coat.

Then pour in 1 teaspoon of olive oil and stir.

Add in 1 teaspoon seasoning salt and 1/8 teaspoon garlic salt. Toss to combine.

Line a baking tray with some parchment paper . Pour the seeds onto the baking tray.

Place the tray in the oven on the top level.

Bake for 15 minutes then turn the seeds over.

Bake for another 15 minutes and you're done! Total cooking time is 30 minutes.

Take them out of the oven and let them cool on the tray for 10 minutes. They will be slightly crispier after they cooled.

It is best to consume them the same day because once they are stored in an air tight container they won't be as crispy afterwards.