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Easy Air Fryer Pumpkin Seeds Crispy & Healthy Snack
C. Motter Cindy

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Optional air-dry time 15 minutes
Total Time 22 minutes
Servings: 4 snack bowls
Course: Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Air Fryer,
  • strainer
  • Mixing bowl
  • kitchen towel,

Method
 

  1. 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.
  2. Transfer the seeds to a mesh strainer. Rinse thoroughly under cool water, swishing with your fingers to remove any remaining strings. Drain well.
  3. Optional: For extra flavor, simmer seeds in lightly salted water (1 teaspoon salt per cup of water) for 8–10 minutes, then drain.
  4. Dry the seeds thoroughly by spreading them on a clean kitchen towel or paper towels, then pat dry to remove surface moisture.
  5. Preheat your air fryer to 320°F (160°C) for 3 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Serve warm or at room temperature. Store cooled seeds in an airtight container for 1–2 weeks.

Nutrition

Calories: 150kcalCarbohydrates: 4gProtein: 7gFat: 13gSaturated Fat: 2gSodium: 200mgPotassium: 120mgFiber: 1.5gCalcium: 50mgIron: 2.5mg

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.
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