Wash seeds to remove stringy fibres before toasting by one of the following methods:
Simmer seeds in salted water (1 tbsp/15 mL salt per quart/litre of water) for 20 minutes. Drain; spread seeds on a baking sheet. Bake at 275°F (140°C) for 35 - 45 minutes or until crisp.
Toss seeds with a small amount of oil. Spread seeds on a baking sheet and bake at 350°F (180°C) for 10 - 15 minutes or until crisp. Salt lightly, if desired.
Store in an airtight container in refrigerator or freezer.