Clean the pumpkin seeds (don’t be afraid to get dirty here) and wash them in a pasta strainer. Transfer them to a small pot and add two cups water. Bring the water to a boil and reduce to simmer for 10 minutes. Strain the pumpkin seeds and transfer them to a mixing bowl.
Add oil, chili power and salt, and toss to coat. Transfer the seeds to a baking sheet and roast for 20 – 30 minutes, until slightly browned and crispy. Make sure to stir the seeds around as you go so they don’t burn.
Let cool on the baking sheet. Transfer to an air tight container.