Air Fryer Roasted Pumpkin Seeds
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian, Gluten-Free, Keto, Low-Carb
Ingredients
Scale
- 2 cups raw pumpkin seeds (fresh from a pumpkin)
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- A pinch of black pepper
Instructions
- Cleaning the Seeds: Remove the seeds from the pumpkin and place them in a large bowl of water. Swish them around to separate the seeds from the stringy orange pulp. The seeds will float to the top, making them easy to scoop out with a slotted spoon.
- Drying Thoroughly: This is the most important step! Spread the cleaned seeds out on a clean kitchen towel or paper towels. Pat them dry and let them sit for at least 15 to 30 minutes. If the seeds are wet, they will steam instead of roast, resulting in a chewy texture.
- Seasoning the Seeds: In a medium mixing bowl, toss the dry pumpkin seeds with the olive oil, salt, garlic powder, smoked paprika, and pepper. Ensure every seed is lightly coated in oil so the spices stick and the seeds crisp up evenly.
- Air Frying: Preheat your air fryer to 350°F (175°C). Place the seasoned seeds in the air fryer basket in a relatively thin layer. Cook for 10 to 12 minutes. Shake the basket every 4 minutes to ensure even browning.
- Cooling and Crisping: Once the seeds are golden brown and fragrant, remove them from the air fryer. They might feel slightly soft while hot, but they will continue to crisp up as they cool. Let them rest for 5 minutes before snacking.