I did mine like this last night:
Rinse seeds under cool water. Evenly oil a cookie sheet or jelly roll pan with olive oil. You don't need a lot, just enough to help them not stick. Put a tiny bit of oil on top of the seeds and stir them up and spread in one layer on pan. Sprinkle liberally with seasoning salt. Bake at 325 for 40 minutes, removing from oven every 10 minutes to 'stir'. This prevents sticking and allows them to toast evenly.
The seeds this year were proclaimed, "OMGosh, Mom, these are the best seeds ever!!! Can I take a bunch to school tomorrow for snacks to share?", from my 10 year old.
This is the frist time I have every tried something different than butter and kosher salt.