Remove seeds from pumpkin and wash off all pulp (you will learn anew the meaning of slippery when doing this).  Place seeds in shallow baking pans.  Half cover the seeds with saltwater (1 teaspoon salt to 1 cup of water).

Place in a 200 degree oven and bake until all water has evaporated and seeds are crisp.  Store in airtight container if they last that long!