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Preheat oven to 300°F (150°C).
Place the seeds in a small bowl and toss with the oil and seasonings.
Pour the seeds onto a sheet pan, spreading them in a single layer.
Cook seeds in the oven for 25-30 minutes (stirring every 5-10 minutes), or until golden and crispy.
Carefully remove the stone from the oven to a cooling rack, and let the seeds cool on the stone.
Store the seeds in a closed container at room temperature.