Does dehydrating pumpkin seeds on a high heat setting of a food dehydrator reliably result in a tasty, edible product? Or are you better off just cooking them on low in the oven? I'm thinking the oven uses a lot of electricity, and heats the house a lot. If cooked too hot, the seed coats are too fibrous. If cooked too low, it takes a while (and I'm a little uncomfortable having the oven on that long; plus, you can dry them and other stuff at the same time; so, it's not like you're using the whole dehydrator just for the pumpkin seeds). Hence this idea.

I think we'll have to do the experiment...