Spray 1 large piece of parchment with oil. Bring 1/2 cup sugar, 1/4 cup water and 1/8 tsp salt to a boil in a saucepan, and cook, without stirring, until mixture turns light amber, 5 to 6 min. Remove from heat and stir in 3 tbsp pepitas. Pour onto parchment. Cool completely, then break into pieces.
Toss 2 chopped avocados with 1/2 cup each of toasted pepitas and halved grape tomatoes, 2 tbsp lime juice, 1 tbsp chopped mint, 1 tsp minced serrano chili and 1 minced garlic clove. Serve with tortilla chips.
For more recipes using pepitas, click here.