In a large pot over high heat, bring water and 2 teaspoons salt to a boil. Meanwhile, prepare an ice water bath in a large bowl. Set aside.

Add the green beans to the boiling water and parboil for 3 minutes. Immediately remove, drain, and add to the ice water bath. Let cool in the ice water for 5 minutes. Drain and dry. Set aside.

In a small sauté pan, over medium heat, add the pepitas. Stirring constantly, cook until fragrant and slightly changing color, about 2 to 3 minutes. Remove immediately and set aside in a bowl.

Note: Watch carefully because the cook time depends on your nuts. When they are done, remove the nuts and pulse in the food processor for 1 second to a nutty crumble. 

In a medium sauté pan, heat the olive oil over medium heat. Add the garlic and cook until slightly crispy for about 1 minute. Keep a close watch on the garlic chips because they could burn easily and remove them from the pan with a slotted spoon as soon as they turn golden. In the same pan, add the green beans, 1 teaspoon salt, and the pepper, and sauté until golden, about 2 – 3 minutes. 

When done, remove from the pan and place on a serving plate. Top with the garlic and pepitas and serve!