Nutrition per serving may change if servings are adjusted.
2 cups pumpkin seeds
⅓ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
1 egg white, beaten until frothy
Preheat oven to 300°F.
Spread pumpkin seeds in one layer on a large rimmed baking sheet. Roast, stirring once, for 40 minutes.
Meanwhile, combine Parmesan, garlic powder and salt in a small bowl. Remove the pumpkin seeds from the oven and carefully transfer to a medium bowl. Pour egg white over the pumpkin seeds and stir to coat. Sprinkle Parmesan mixture over the pumpkin seeds; stir to coat. Return the pumpkin seeds to the baking sheet; spread in an even layer. Bake until lightly browned, 10 to 15 minutes more. Cool completely before serving.
89 calories;4 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 4 g protein; 2 mcg folate; 3 mg cholesterol; 0 g sugars; 0 g added sugars; 42 IU vitamin A; 0 mg vitamin C; 38 mg calcium; 1 mg iron; 215 mg sodium; 164 mg potassium