Taco Pumpkin Seeds

1 cup seeds from freshly cut pumpkin, washed and dried
2 Tablespoons vegetable oil
1 to 2 Tablespoons taco seasoning
¼ to ½ teaspoon garlic salt

In a skillet, saute’ pumpkin seeds in oil for 5 minutes or until lightly browned. Used a slotted spoon, transfer seeds to an ungreased 15” x 10” x 1” baking pan. Sprinkle with taco seasoning and garlic salt; stir to coat. Spread into a single layer. Bake at 325 degrees for 15-20 minutes or until crisp. Remove to paper towels to cool completely. Store in an airtight container for up to 3 weeks. Yield 1 cup.