Preheat your oven to 375F, and line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin seeds with the olive oil and sea salt.
Transfer the pumpkin seeds to the prepared baking sheet in a single layer. Bake for 15-30 minutes, or until the seeds are deeply golden. A zap under a broiler is a nice finishing tough, but not necessary.
Remove from the oven, allow to cool for a minute or two, and enjoy plain, or stir in any of the following for some favorite variations.
Meyer Lemon Zest, Cayenne, and Olive Pumpkin Seeds: Toss the toasted seeds with the zest of one lemon, ¼ teaspoon cayenne pepper, and 8 finely chopped olives.
Sweet Curry Pumpkin Seeds: Toss toasted seeds with 2 teaspoons of your favorite curry powder and 2 teaspoons brown sugar. Re-salt to taste.
Garlic Chive Pumpkin Seeds: Toss toasted seeds with 2 cloves of garlic that have been grated on a microplane grater. Add a small handful of minced chives, and toss again.