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Crispy Air Fryer Pumpkin Seeds: The Best Fall Snack

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The easiest and crispiest pumpkin seeds you’ll ever make, ready in under 20 minutes with no boiling or drying overnight. This shortcut method delivers shatteringly crunchy seeds with a tender, toasty center every time.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about 120g), scooped from a medium pumpkin
  • 1 tablespoon olive oil (15ml)
  • ½ teaspoon fine sea salt (3g)
  • ½ teaspoon garlic powder (optional)
  • ¼ teaspoon smoked paprika (optional)
  • ⅛ teaspoon cayenne pepper (optional)

Instructions

  1. Preheat your air fryer to 350°F (175°C).
  2. Rinse the pumpkin seeds thoroughly in a colander under cold running water, gently rubbing away the orange pulp and stringy bits.
  3. Pat the seeds completely dry with a clean kitchen towel or paper towels.
  4. In a medium mixing bowl, combine the dried seeds, olive oil, salt, and any optional seasonings. Toss well until every seed is coated.
  5. Spread the seasoned seeds in a single layer in the air fryer basket. Do not overcrowd; cook in batches if needed.
  6. Cook at 350°F (175°C) for 5 minutes.
  7. Remove the basket, shake it vigorously, and stir the seeds with a spatula.
  8. Cook for another 3-5 minutes, shaking halfway through, until the seeds are deep golden-brown and fragrant. Total cooking time is typically 8-10 minutes.
  9. Immediately transfer the cooked seeds to a plate or baking sheet to cool. Spread them out so they cool quickly.
  10. Let them cool completely, about 5-10 minutes, before serving.

Notes

For the best texture, dry the seeds thoroughly before cooking and cook in a single layer. If seeds come out chewy, they were too wet or overcrowded. For a sweet variation, toss cooked seeds with maple syrup and cinnamon. Store in an airtight container at room temperature for up to 2 weeks. To revive crunch, reheat in air fryer at 300°F (150°C) for 2-3 minutes.

Nutrition

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