Roasted Pumpkin Seeds Recipe

Been a hot minute since the last blog post, so I figured I'd whip this up real quick, since the seeds I just finished roasting turned out so dang good.
Also, I'm not going to make anyone suffer through some long story or a wall of ads before getting to the recipe, so here it is:
Roasted Pumpkin Seeds
Prep Time: 10 minutes
Cook Time: 30-45 minutes
Difficulty: Pssh don't even bud
Ingredients:
Pumpkin seeds (approx 3 cups), washed and rid of most of the pumpkin flesh already
2 tbsp olive oil (coconut oil probably works well too)
1 tbsp garlic powder
1/2 tbsp seasoning salt
1/4 tbsp salt
1/4 tbsp black pepper
Steps:
Preheat oven to 325 degrees F
Bring a pot of water to a boil (pot just needs to be big enough to hold seeds and water)
Add the pumpkin seeds into the boiling water and let boil for 5 minutes
Strain pumpkin seeds and spread out on a clean cloth (or paper towel)
Let air dry for a few minutes, then pat dry with another clean cloth (or paper towel)
Put seeds in a medium mixing bowl and add the oil and spices, stirring it all together
Line a large baking sheet with parchment paper and spread seed mixture evenly across the sheet - you'll have a bit of overlap but that's okay
Bake in oven for about half an hour*, stirring every 10-15 minutes or so
Let cool on baking sheet before placing into a sealable container
* Baking time is ultimately up to a person's preference - I found at that temperature and the amount of pat-drying I did, it took maybe 45 minutes total, but I like my seeds a bit on the crunchier side