Air Fryer Roasted Pumpkin Seeds
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Gluten-Free, Keto-friendly
Ingredients
Scale
- 1.5 cups fresh pumpkin seeds (cleaned and rinsed)
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- A pinch of black pepper
Instructions
- Scoop the seeds out of your 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 skim off. Rinse them one last time in a colander under cold water.
- Spread the cleaned seeds out on a clean kitchen towel or paper towels. Pat them as dry as possible. This is the most important step for maximum crunch; if the seeds are wet, they will steam instead of roast.
- In a medium bowl, toss the dry pumpkin seeds with the olive oil, sea salt, garlic powder, and paprika. Stir well to ensure every seed is lightly coated in oil and spices.
- Preheat your air fryer to 350°F (175°C). Place the seasoned seeds in the air fryer basket in an even layer. Cook for 10 to 12 minutes, shaking the basket every 4 or 5 minutes to ensure even browning. Keep a close eye on them during the last few minutes as they can go from golden to burnt quickly.
- Remove the seeds from the air fryer when they are golden brown and fragrant. Let them cool on a plate or baking sheet for at least 5 minutes. They will continue to crisp up as they reach room temperature.