Spicy Chile-Roasted Pumpkin Seeds

Preheat oven to 300 degrees F.

Spread pumpkin seeds on a large rimmed baking sheet in an even layer. Bake, stirring once, until lightly toasted, about 40 minutes.

Meanwhile, combine ground chile, cumin, salt and garlic powder in a small bowl. Remove the pumpkin seeds from the oven and carefully transfer to a medium bowl. Pour egg white and lime juice over the pumpkin seeds and stir to coat. Sprinkle the chile mixture over the pumpkin seeds; stir to coat. Return the pumpkin seeds to the baking sheet and spread in an even layer. Bake until lightly browned, 10 to 15 minutes more. Cool completely before serving.