Preheat oven to 350°F (175°C).

Spread pumpkin seeds on an ungreased baking sheet.

Toast pumpkin seeds in the preheated oven for 10 minutes, or until light brown.

Shake the baking sheet occasionally to ensure even cooking.

While the seeds are toasting, heat vegetable oil in a wide skillet over medium-low heat.

Add sliced garlic to the skillet.

Cook garlic for 10-12 minutes, stirring frequently, until it begins to brown and caramelize.

Watch carefully to prevent the garlic from burning.

Transfer the cooked garlic to a serving bowl.

Add the toasted pumpkin seeds to the bowl with the garlic.

Sprinkle chile powder and salt over the mixture.

Stir well to coat the seeds evenly with the garlic, chile, and salt.

Serve warm or at room temperature.