2. Rinse the seeds well in cold water, being sure you have rinsed away any fibrous strings, and pat thoroughly dry.

3. Transfer to a large bowl and add the vegetable oil and salt, stirring well to coat the seeds with the oil.

4. Spread the seeds on a baking sheet in a single layer. Bake until crisp and golden, 12 to 15 minutes. Taste for seasoning and add more salt if desired.