Salty, spicy and garlicky, these roasted pumpkin seeds are the perfect snack for any time of day. Increase the quantity of ground chile if you want 'em extra hot.
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.
To make ahead: Store airtight for up to 3 days.
1 fat, 1/2 carbohydrate