Instructions: Preheat oven to 350 degrees.

Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer.

Bake for 13 to 15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.

This recipe yields 2 cups.

Comments: Decrease or omit the cayenne if you like these less spicy. If you like really hot flavors, try to find ground, dried chipotle chilies. They pack a wonderful smoky punch.

Yield: 2 cups

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