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.
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.
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