Salt & Vinegar Pumpkin Seeds

1. Mix pumpkin seeds and vinegar in a medium bowl. Soak, stirring every so continually, for 1 hour.

2. Preheat oven to 300 degrees F. Coat a colossal baking sheet with cooking spray.

3. Drain the seeds and wipe out the bowl. Return the pumpkin seeds to the dry bowl and add egg white and salt; scoot to coat. Spread the pumpkin seeds on the ready baking sheet in an even layer. Bake, stirring as soon as, except light golden brown, Forty five to 55 minutes. Cool entirely sooner than serving.

Guidelines

To provide ahead: Retailer airtight for up to three days.