Ingredients
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1 large egg white
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3 tbsp olive oil
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1/4 tsp salt
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pinch of cayenne pepper (optional)
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1 cup roasted, salted sunflower seeds
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1/2 cup roasted, unsalted shelled pistachios, chopped
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1 tbsp fennel seeds
Steps
1
Preheat oven to 375°F. Line a large rimmed baking sheet with parchment.
2
In a medium bowl, beat the egg white, oil, salt, and cayenne (if using) until foamy. Add the sunflower seeds, pistachios, and fennel seeds. Toss until well combined.
3
Spread mixture out in a single layer on the prepared pan. Bake 20–22 min., until deep golden brown, turning mixture over with a wide spatula halfway through. Remove from oven and cool completely. To serve, break up into bite-size chunks.
Tips
To make the snack mix up to 2 days ahead, cool it completely, then store in an airtight container at room temperature.
