Spread the wet seeds, still with some pulp clinging to them, on a piece of brown paper (like a grocery bag) and leave alone until thouroughly dry. If you're in a hurry, put them in the freezer. When dry, toss them with a tablespoon or two of vegetable oil until they are just lightly coated. Spread on cookie sheets and bake at 350 F degrees for 20 to 30 minutes (stirring occassionally with a fork) - just until seeds are a nutty brown. Remove from oven and toss with coarse-ground kosher salt. Keeps for months in sealed jars and up to a year in freezer. For even crisper seeds, reheat in 350 F degree oven for about 5 minutes before eating. (Note: I perhaps overtoasted the seeds in the photo above; try not to let them get quite that dark.)
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