First, get some pumpkin seeds and clean them.
Next, soak the seeds in a bowl of salt water in the refrigerator over night.
Mix the seasoning together. The seasoning is 2 tablespoons of chili powder, 2 teaspoons of cumin, and 1 teaspoon of coarsely ground sea salt.
Then, mix the seeds and the seasoning together, and spread them in a single layer on a cookie sheet.
Finally, bake the seeds for about 20 minutes, or until the the seeds are lightly brown and dry. Let cool and enjoy! Store in an airtight container, they will stay fresh for around 48 hours.