Air Fryer Pumpkin Seeds
Air Fryer Pumpkin Seeds deliver a crunchy, savory snack in just 10 minutes with minimal oil. Packed with protein, magnesium, zinc, and fiber, these nutrient-dense seeds are perfect for fall gatherings, movie nights, and healthy snacking. Customize with salty, sweet, spicy, or smoky seasonings and enjoy a fast, budget-friendly treat with less waste.
Equipment
- Air Fryer,
- strainer
- Mixing bowl
- kitchen towel,
Ingredients
Pumpkin Seeds
- 1 to 2 cups fresh pumpkin seeds (from 1 medium pumpkin)
- 1 tsp olive oil or avocado oil (per cup of seeds)
- 1/2 to 3/4 tsp fine sea salt (to taste)
- 1/4 tsp black pepper (optional)
Suggested Seasoning Blends
- 1/2 tsp garlic powder for savory blend
- 1/2 tsp smoked paprika for savory blend
- 1/2 tsp chili powder for spicy blend
- pinch cayenne for spicy blend
- 1 tsp sugar for sweet blend
- 1/2 tsp cinnamon for sweet blend
- 1 tsp everything bagel seasoning for everything bagel blend
- 1 tsp ranch seasoning mix for ranch-style blend
Instructions
- Slice open your pumpkin and scoop out the seeds with a spoon. Place the pumpkin seeds and pulp in a bowl of cool water. Rub and separate the seeds from the pumpkin pulp; the seeds will float.
- Transfer the seeds to a mesh strainer. Rinse thoroughly under cool water, swishing with your fingers to remove any remaining strings. Drain well.
- Optional: For extra flavor, simmer seeds in lightly salted water (1 teaspoon salt per cup of water) for 8–10 minutes, then drain.
- Dry the seeds thoroughly by spreading them on a clean kitchen towel or paper towels, then pat dry to remove surface moisture.
- Preheat your air fryer to 320°F (160°C) for 3 minutes.
- In a bowl, toss the seeds with olive or avocado oil, fine sea salt, black pepper (optional), and your chosen seasoning blend. Use 1 teaspoon oil per cup of seeds and add more only if seeds look dry.
- Arrange the seeds in a single layer in the air fryer basket. A little overlap is okay, but avoid thick piles. Cook in batches if doubling the recipe.
- Air fry at 320°F (160°C) for 8–12 minutes. Shake the basket every 3 minutes to prevent hot spots and ensure even cooking.
- Check doneness: seeds are dry, lightly blistered, and golden at the edges. They should be crisp and toasty when cooled for 30 seconds. If chewy, cook 1–2 more minutes, watching closely.
- Cool seeds on a tray for 5–10 minutes to set the crunch. Add finishing touches like sugar for sweet versions, lime zest for spicy, or flaky salt for savory right after cooking.
- Serve warm or at room temperature. Store cooled seeds in an airtight container for 1–2 weeks.
Notes
Dryness is key to crunch: blot well and optionally air-dry seeds before seasoning. Use small batches for best crispness and shake often for even browning. Flavor combinations can be customized to taste; consider seasoning twice for extra flavor.