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Crispy Air Fryer Pumpkin Seeds: 3-Step Easy Roast

crispy air fryer pumpkin seeds - featured image

Transform pumpkin seeds into a crunchy, protein-packed snack using an air fryer. This simple recipe requires just seeds, oil, and salt for a healthy, homemade treat that beats store-bought chips.

Ingredients

  • Pumpkin seeds (freshly extracted from a sugar or pie pumpkin, or store-bought raw unsalted unhulled seeds)
  • Neutral oil (avocado oil, light olive oil, or coconut oil) – 1 to 2 tablespoons per cup of seeds
  • Sea salt (fine, kosher, or flaky for finishing)
  • Optional seasonings: garlic powder, smoked paprika, chili powder, cinnamon, maple syrup, or grated parmesan cheese

Instructions

  1. Extract the seeds from the pumpkin and separate them from the fibrous strings.
  2. Rinse the seeds thoroughly under cold water in a colander, rubbing gently to remove remaining pulp.
  3. Drain and dry the seeds on a clean kitchen towel or paper towels. Let them air dry for at least 15-20 minutes to ensure maximum crispiness.
  4. Transfer the dried seeds to a large bowl and toss with oil and any desired dry seasonings until lightly coated.
  5. Preheat the air fryer to 325°F (160°C) for about 3 minutes.
  6. Place the seeds in the air fryer basket in a single layer, ensuring not to overcrowd.
  7. Roast for 10-12 minutes, shaking the basket every 3-4 minutes to ensure even browning.
  8. Check for doneness: seeds should be golden brown and sound hollow when tapped. Remove before they burn.
  9. While still hot, sprinkle with sea salt and toss gently to distribute.
  10. Let the seeds cool completely on a wire rack or plate before storing to allow them to crisp up fully.

Notes

Thorough drying is crucial for crispiness; do not skip the air-drying step. Shake the basket frequently to prevent burning and ensure even cooking. Seeds will continue to crisp as they cool. Store in an airtight container at room temperature for up to one week.

Nutrition

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