Preheat the oven to 350°F / 180°C.
Warm a medium skillet over low heat. Place the chiles in the skillet and let them toast for 1 to 2 minutes while agitating them. As soon as you can smell the chiles, add the pumpkin seeds to the skillet and move them around constantly as they toast for another 3 to 4 minutes. Pumpkin seeds burn easily, so you want to monitor them closely and keep them from sticking to the pan. Once you can smell a nice toasted aroma (notthe smell of burnt seeds), remove the pan from the heat and empty the pumpkin seeds and chiles into a bowl. Remove and discard the chiles. Squeeze the lime juice over the seeds, toss, sprinkle with the salt, and toss again.
Coat a baking sheet with oil or use a sheet of parchment paper to keep the seeds from sticking. Spread the seeds evenly on the prepared baking sheet and bake for 10 to 15 minutes, using a spatula to turn them over after the first 5 minutes. You are looking for the seeds to dry out, but they shouldn’t turn much darker.
Serve the seeds while they’re still warm. Theoretically, these seeds can be stored in a sealed container for up to 1 week.