1 Tbsp. egg white
1/8 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
2 tsp. soya sauce
1/4 cup very finely and freshly grated Parmesan cheese
2 cups raw, hulled pumpkin seeds
Preheat oven to 350°F.
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 13-15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.
Total Carbohydrates per Tablespoon: 1.67
1/8 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
2 tsp. soya sauce
1/4 cup very finely and freshly grated Parmesan cheese
2 cups raw, hulled pumpkin seeds
Preheat oven to 350°F.
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 13-15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.
Total Carbohydrates per Tablespoon: 1.67
