Soak clean seeds in filtered water overnight; transfer to a container that allows the seeds to drain, rinse and drain the seeds every four to eight hours for a day or two.

Drain one final time, then place seeds in a dehydrator or an oven set at 200 and then turned off and let dry overnight (or until sufficiently crispy).

Once activated (activation happens from the soaking and draining!) and dried, preheat the oven to 350 degrees and place the seeds on a baking tray. Drizzle with coconut oil, toss to evenly coat, then salt, pepper and cayenne to your heart's content.

Roast for about 10 minutes, checking halfway through to move the seeds around a bit to avoid burning.