Air Fryer Roasted Pumpkin Seeds
Crispy, lightly salted, and full of warm roasted flavor, these Air Fryer Roasted Pumpkin Seeds make the perfect snack to enjoy right after carving a pumpkin.
Ingredients
- 2 cups pumpkin seeds (from about one medium pumpkin)
- 1 tbsp olive oil
- ¼ tsp salt (avocado oil or sunflower oil work well too)
Instructions
- Scoop the seeds out of your pumpkin and place them in a large bowl of water. Swirl them around to loosen any leftover pumpkin bits. The seeds usually float, which makes it easier to separate them from the pulp.
- Once most of the pulp is gone, pour the seeds into a colander and rinse under cold water. Pat them dry thoroughly with paper towels or a clean kitchen cloth. The drier the seeds, the crispier they will roast. If you have time, let them air dry for 20 to 30 minutes before seasoning.
- Set your air fryer to 350°F (around 175°C). Preheating helps the seeds start crisping up right away and keeps them from steaming. In a mixing bowl, combine the dried pumpkin seeds with oil and salt. Stir until they are evenly coated. If you’re adding extra seasonings like paprika or garlic powder, mix them in now so the flavors stick during roasting.
- Spread the seeds out in a single layer in the air fryer basket. If your air fryer is small, cook them in batches. Crowding the basket prevents them from crisping evenly.
- Air fry for 10 to 15 minutes, shaking or stirring halfway through. Check around the 8-minute mark to see how they’re doing. Each air fryer can vary slightly, so use your eyes and nose as a guide. The seeds are ready when they are golden and smell toasty.
- Once they’re done, remove the basket and let the seeds cool completely. They’ll continue to crisp up as they cool.
- When the seeds are cool enough to handle, taste one. If you’d like a little more salt or seasoning, sprinkle it over the warm seeds right away. The residual heat helps it stick.
Notes
- Use a pumpkin that has firm, plump seeds. Sugar pumpkins tend to have better seeds for roasting.
- Dryness is key. The less moisture, the better the crunch. Take time to pat them dry before roasting.
- Season lightly at first. You can always add more once they’re cooked.
- Spread them evenly. Give the seeds space so the hot air can circulate properly.
- If you like your seeds very crunchy, extend the cooking time by a minute or two, but check closely to avoid burning.
- Halfway through cooking, give them a gentle shake to help them brown evenly.
- For a quick flavor boost, toss warm seeds in a little butter after roasting. It gives them richness without greasiness.
- Pumpkin seeds can burn quickly. Start checking a few minutes early until you know your air fryer’s timing.