Toasted Pumpkin Seeds

Rinse pumpkin seeds until pulp and strings are washed off: drain. Sread seeds on a waxed paper lined 15 x 10 x 1 inch baking pan. Let stand for 24-48 hours or until dry, stirring occasionally. In a medium bowl, combine pumpkin seeds, cooking oil and salt.
Preheat oven to 325F. Remove waxed paper from baking pan. return seeds to pan. Bake, uncovered, 30 to 35 minutes until lightly toasted and crisp, stirring twice. Cool on paper towels. Makes 2 cup.