Garlic-Parmesan Roasted Pumpkin Seeds
- 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.