Preheat the oven to 350°F (175°C).

If using olive oil + salt: Line a baking sheet with a piece of parchment paper.

In a medium mixing bowl, stir the olive oil, salt and pepitas.

Coat the pepitas thoroughly and then spread them out evenly on the prepared baking sheet.

If not using olive oil + salt: just place on the baking sheet.

Bake for 10-15 minutes, stirring the pepitas after about 5 minutes. They should be crunchy and smell roasted when they're ready.

Let cool completely and then stir in a jar.

Place a frying pan over medium heat with no oil.

Add enough pepitas to cover the bottom of the pan but no more.

Don’t get distracted because you want to shake the skillet every so often.

As they heat, they will puff up. They may even pop, but don’t worry.

Keep shaking the pan until they are golden brown (4 to 5 minutes).

Transfer to a plate and let them cool. Don’t leave them in a hot pan or they will continue to cook.

Preheat the air fryer to 350 °F (180 °C).

If using olive oil + salt: put the seeds and salt in a bowl and lightly spray with olive oil and stir.

Place the pepitas in a single layer in the air fryer basket.

Cook for 10-15 minutes, shaking after every 5 minutes.