Garlic bread meets pumpkin seeds in this baked pumpkin seed recipe--and they really hit it off!
Preheat oven to 300 degrees 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.
To make ahead: Store airtight for up to 3 days.
1 fat, 1/2 carbohydrate
I followed the directions as written and these were far too salty. I actually gagged. If I make it again, I will cut down on the salt and garlic salt