Total time: about an hour
1 cup pumpkin seeds, rinsed
2 cups water
1 tsp garlic powder
2 tsp salt
In a medium saucepan on high heat, combine all ingredients and bring to a boil. Continue to boil 20-30 minutes (seeds will start to turn color), or until most of the moisture has evaporated or been absorbed. 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.
Spread pumpkin seeds & whatever water’s left 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.
I found these to be superior to the chili pumpkin seeds I normally make.