Air Fryer Pumpkin Seeds
Crunchy and nutritious air fryer pumpkin seeds are a delightful snack perfect for any time of the year, especially during fall.
Ingredients
Main Ingredients
- 1 cup raw pumpkin seeds, rinsed and dried Can use fresh seeds scooped from a pumpkin.
- 1 tablespoon olive oil For coating the seeds.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon garlic powder Can be substituted with onion powder.
- 1 teaspoon paprika For flavor and color.
- ½ teaspoon black pepper Adjust to taste.
- to taste Optional seasonings e.g., cinnamon, cayenne pepper.
Instructions
Preparation
- If starting with fresh pumpkin seeds, scoop them out of a pumpkin and rinse them under cold water to remove any pulp. Pat them dry with a towel.
- In a bowl, combine the dried pumpkin seeds with olive oil. Toss to coat evenly.
- Sprinkle salt, garlic powder, paprika, and black pepper over the seeds. Mix well to ensure all the seeds are seasoned.
- Preheat your air fryer to 300°F (150°C).
Cooking
- Place the seasoned pumpkin seeds in a single layer in the air fryer basket.
- Cook for about 10-12 minutes, shaking the basket halfway through to ensure even cooking. Keep an eye on them to prevent burning.
- Once they turn golden brown and crisp, remove them from the air fryer and let them cool before enjoying.
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Notes
Store cooled pumpkin seeds in an airtight container in a cool, dry place. They can last up to two weeks if stored correctly. For extended shelf life, refrigerate them, though they may lose some crispiness.