Total time: about an hour
1 cup pumpkin seeds, rinsed
2 cups water
1 tsp chili powder
1 tsp salt
In a medium saucepan on high heat, combine all ingredients and bring to a boil. Continue to boil 10-15 minutes (seeds will start to turn color). Remove from heat.
Set a rack on the second ring from the top (top 1/3 of the oven is fine). Preheat oven to 400F.
Drain and spread pumpkin seeds on a lightly greased cookie sheet. Bake 10-30 minutes, gently flipping or shifting the seeds every 5-10 minutes, until all the moisture seems gone. Keep an eye on them, though, because they will burn if not attended.
Note to self: Use the hot chili powder next time.