Nutrition per serving may change if servings are adjusted.
1 egg white
2 tablespoons sugar or sugar substitute-sugar blend equivalent (see Tips)
1 tablespoon canola oil
1 teaspoon finely shredded lemon peel
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
2 cups unsalted pumpkin seeds (pepitas)
Preheat oven to 325°F. Line a baking sheet with parchment paper or foil; lightly coat paper or foil with nonstick cooking spray. Set aside.
In a medium bowl, combine egg white, sugar, oil, lemon peel, kosher salt, cinnamon, nutmeg, allspice, chili powder, cayenne pepper, and ¼ teaspoon ground black pepper; whisk until egg white is frothy and sugar is nearly dissolved. Add pumpkin seeds; toss gently to coat.
Spread pumpkin seeds evenly on the prepared baking sheet. Bake for 20 to 25 minutes or until pumpkin seeds are dry and crisp. Cool completely; break into pieces.
Tips: For a sugar substitute, choose from Splenda® Granular, or Sweet'N Low®; bulk or packets. Follow package directions to use amount equivalent to 2 tablespoons sugar. Nutrition analysis: same as above except: 69 calories, 2 g carbohydrate, 0 g sugar
Test Kitchen Tip: Keep some of these crunchy seeds on hand to use as a topper for salads.
Make Ahead Tip: Prepare as directed. Place in an airtight storage container. Cover; seal. Store at room temperature for up to 2 weeks.