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Preheat your oven to 300ºF/150ºC for seeds with shells or 350°F/180°C for shelled seeds.
Line a baking sheet with parchment paper.
Spread the seeds in a single layer on the baking sheet.
Roast the seeds for 30-40 minutes (with shells) or 10-15 minutes (shelled), stirring occasionally.
For salted seeds, soak in salted water overnight or boil in salted water for 1.5-2 hours before roasting.
Let the seeds cool before storing in an airtight container.