Description
Crispy and flavorful air-fried pumpkin seeds are a perfect healthy snack. This easy recipe uses basic seasoning and the air fryer to roast pumpkin seeds to a crunchy perfection without the need for oil-heavy frying.
Ingredients
Scale
Seeds
- 1 cup Pumpkin seeds
Seasoning & Coating
- 1 1/2 tsp Butter (or olive oil), melted
- 1/4 tsp Garlic powder
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Instructions
- Clean the Pumpkin: Remove the top of the pumpkin by cutting a circle around the stem with a sharp knife. Use a spoon to scrape the pulp and seeds from inside the pumpkin and place the mixture into a bowl of water.
- Clean the Seeds: Separate the seeds from the stringy pulp. Rinse the seeds thoroughly using a colander under cold running water.
- Dry the Seeds: Pat the pumpkin seeds dry with paper towels or let them air dry completely to ensure even roasting.
- Season the Seeds: Transfer the dried seeds into a mixing bowl. Add melted butter along with garlic powder, salt, and black pepper. Stir thoroughly to coat all the seeds evenly.
- Air Fry the Seeds: Spread the coated seeds evenly in the air fryer basket. Cook at 360°F (182°C) for 10-15 minutes. Shake the basket halfway through the cooking time to ensure even roasting.
- Check Crispness: After cooking, check if the seeds are crispy to your liking. If not, continue air frying for an additional 3-5 minutes.
- Cool and Serve: Let the pumpkin seeds cool completely. Adjust seasoning if desired and enjoy your crunchy snack.
Notes
- Make sure seeds are completely dry before seasoning to get maximum crispiness.
- You can substitute butter with olive oil for a dairy-free option.
- Adjust seasoning quantities depending on your taste preference.
- Store cooled roasted pumpkin seeds in an airtight container to keep them fresh for up to 1 week.
- Feel free to experiment with other spices like smoked paprika or cayenne pepper for different flavors.
