Salt-and-vinegar seasoning isn't just for chips. These roasted pumpkin seeds tossed with salt and vinegar are a briny, crunchy treat. Soaking the seeds in vinegar ensures that the deep vinegary flavor remains after baking.
Combine pumpkin seeds and vinegar in a medium bowl. Soak, stirring occasionally, for 1 hour.
Preheat oven to 300 degrees F. Coat a large baking sheet with cooking spray.
Drain the seeds and wipe out the bowl. Return the pumpkin seeds to the dry bowl and add egg white and salt; stir to coat. Spread the pumpkin seeds on the prepared baking sheet in an even layer. Bake, stirring once, until light golden brown, 45 to 55 minutes. Cool completely before serving.
To make ahead: Store airtight for up to 3 days.
1 fat, 1/2 carbohydrate