Immediately after emptying out the contents of your pumpkin, seperate the seeds from the pulp and rinse all the slime off. Blot dry with a towel and spread evenly on a cookie sheet (no need to add oil). Bake at 375 for 12-15 minutes, or until golden and crisp. Check often after about 10 minutes to avoid burning.
These are perfect right out of the oven with a little popcorn salt (it's extra fine and sticks well). Equally good with some cinnamon-sugar (let them cool before adding), or even a little grated parmesean cheese.