Pick all the goo off your pumpkin seeds and rinse them very well, using a colander and the sprayer on your kitchen sink. Drain well and pat dry with paper towels.
Lay paper towels on your cookie sheet and top with the cooling rack. Pour the seeds on the cooling rack. About half with drop through to the cookie sheet, which is fine. The air flow and space will help the seeds dry faster.
Allow the seeds to dry several hours or overnight.
After the seeds are dry, preheat your oven to 325 degrees.
Put the seeds to the side, remove the paper towels from the cookie sheet, and line the cookie sheet with parchment paper.
Return the seeds to the parchment paper and arrange in a single layer.
Drizzle with olive oil, then sprinkle with seasonings.
Use a spatula to turn your seeds over a few times and make sure they are all throughly coated with oil and seasoning.
Cook your seeds for 30 minutes, turning them every 10 minutes so they crisp up evenly. Seeds are done with they are slightly golden and crisp but soft on the inside. Keep an eye on them and pull them out early if needed. Let cool for 5 minutes before eating.
