What method can I use to cook pumpkin seeds so that they turn out crunchy? I've always enjoyed eating the pumpkin seeds when I buy them at vendor, but whenever I try to make them at home in the oven, they always seem to turn out either still soggy, or deflated and not crunchy.  What am I missing in the technique - I've just simply washed them off, laid on aluminum foil and placed in the oven at 350.
I let mine dry after washing, then toss them in oil, sprinkle with salt, and then roast on a sheet pan

I also make sure to get in there and stir them a few times during roasting, to be sure that they all get exposed to the heat, and on both sides.