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Crispy Air Fryer Pumpkin Seeds with Sea Salt

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The crispiest, most flavorful pumpkin seeds made in an air fryer without boiling. This simple recipe delivers perfectly crunchy seeds in under 20 minutes with minimal effort.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, cleaned and rinsed
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fine sea salt
  • Optional: ½ teaspoon garlic powder, smoked paprika, cayenne pepper, or cinnamon sugar

Instructions

  1. Clean the seeds thoroughly: Place pumpkin seeds in a fine mesh strainer and rinse under cool running water. Use your fingers to rub off any remaining pumpkin pulp or strings. This takes about 2-3 minutes.
  2. Pat them completely dry: Transfer the rinsed seeds to a clean kitchen towel or paper towels. Press firmly to absorb as much moisture as possible. Let them sit for 5 minutes to air dry further.
  3. Season the seeds: In a medium mixing bowl, combine the dried pumpkin seeds with 1 tablespoon olive oil and 1 teaspoon fine sea salt. Toss well with your hands or a spatula until every seed is coated. Add any additional seasonings now if using.
  4. Preheat your air fryer: Set your air fryer to 350°F (175°C) and let it preheat for 3 minutes.
  5. Arrange seeds in the basket: Spread the seasoned seeds in a single layer in the air fryer basket. Don’t overcrowd—work in batches if necessary.
  6. Cook for 8-10 minutes: Air fry at 350°F for 8 minutes, then pause and shake the basket vigorously. Return to the air fryer and cook for another 2-4 minutes, until the seeds are golden brown and you can hear them rattling around.
  7. Check for doneness: The seeds should be light golden brown and sound hollow when you shake the basket. Let one cool for 30 seconds, then taste it. It should be crunchy all the way through with no soft center.
  8. Cool completely: Transfer the hot seeds to a plate or baking sheet in a single layer. Let them cool for at least 10 minutes before serving.

Notes

Don’t skip drying the seeds thoroughly—water prevents crispiness. Shake the basket halfway through and again at 6 minutes for even cooking. Seeds continue to crisp as they cool, so slightly underdone is better than burnt. For variations, try Spicy Chili Lime, Sweet Cinnamon Sugar, Everything Bagel, Garlic Parmesan, or Maple Rosemary. Store in an airtight container at room temperature for up to 2 weeks. Revive stale seeds in the air fryer at 300°F for 2-3 minutes.

Nutrition

Keywords: air fryer pumpkin seeds, crispy pumpkin seeds, sea salt pumpkin seeds, healthy snack, fall snack, pumpkin seed recipe

Find it online: https://tablemira.com/crispy-air-fryer-pumpkin-seeds-with-sea-salt-best-easy-snack/