• 1 lb. raw pepita seeds
• 3 egg whites
• 2 1/4 oz. sugar
• 1/4 oz. salt
• 1/2 tsp. Cayenne pepper
• 1/4 tsp. chili powder

1. Separate egg whites from yolks.  Save yolks for future use
2. In a small bowl, whisk egg whites until frothy
3. Add salt, sugar, and spices to the egg whites
4. Stir the pepitas into the egg white mixture until thoroughly coated
5. Line a full sheet tray with parchment paper
6. Using a rubber spatula, spread the seeds onto the parchment paper in a thin, even, layer
7. Bake at 350°F (low fan) for 20 minutes.  Every 5 min, stir the seeds and spread them out evenly