Pre heat the oven to 350 degrees. Place the pepitas on a parchment lined sheet pan and roast in the oven for 6 - 8 minutes until the pepitas are puffed and slightly golden. Remove from the oven and let cool for a few minutes. Add the pepitas to a medium sized bowl and add the lime juice, salt and cayenne pepper. Toss to coat and return pepitas to the parchment lined sheet pan. Place back in the oven and roast for 3 - 5 minutes until pepitas are dry. Remove from oven and cool.

Roughly chop the pepitas and set aside.

In a small bowl, whisk the egg and water together.

Brush one side of each tortilla with olive or canola oil. Lay the tortillas oil side down on a parchment lined sheet pan. Brush the top of each tortilla with the egg and water wash. Sprinkle the pepitas over the tortillas, coating the entire tortilla.Using a sharp knive, cut each tortilla into 8 wedges. Bake the tortillas for 6 - 8 minutes until slightly golden. Remove from the oven and cool completely. Gently break apart the chips and serve or place in an airtight container until ready to serve.