Air Fryer Pumpkin Seeds

Air fryer pumpkin seeds are the perfect quick and easy snack food.

They require only three ingredients and are ready to eat in 30 minutes or less!

Forget the pumpkin flesh! All you’ll need for this healthy snack are pumpkin seeds, some oil, and salt.

Air fryer pumpkin seeds are crispy, salty, and ideal for snacking on the go. 

Why You’ll Love Air Fryer Pumpkin Seeds 

There’s more than one reason to love this crunchy snack. 

• They’re versatile. These seeds are perfect for snacking. But you can also toss them into soups or onto salads a la crouton-style. They add a bit of crunch and salt to any dish. 

• They have a fantastic texture. The seeds are wonderfully light but are also as crispy as potato chips. You get the same satisfying crunch biting into them as with less-healthy snack foods. 

• You can jazz them up. This recipe is simple, requiring only three ingredients. However, you can easily add other spices and seasonings to suit your tastes. Try garlic and onion powders, cayenne, or even dill. 

Ingredients 

The three ingredients you need are: 

• Pumpkin seeds – Here’s the thing: This recipe doesn’t work as well with store-bought bagged pumpkin seeds. Select a medium-sized pumpkin instead. (The kind you’d buy at Halloween to carve into a Jack-o-Lantern.) Gut it as you normally would, saving the seeds. 

• Olive oil – I always use olive oil because I always have it in my kitchen. You can substitute butter, canola oil, or avocado oil instead. 

• Salt – Regular table salt is fine, as is sea salt. 

How to Make Air Fryer Pumpkin Seeds 

Follow these simple steps to make your pumpkin seeds: 

1. Clean and dry the seeds. Gut the pumpkin, discarding everything except the seeds. Remove as much pulp from the seeds as possible. 

Place the seeds in a mesh sieve or colander and rinse them with cold water. This will help remove any excess pulp. Finally, place them on a kitchen towel to dry for at least 30 minutes. 

Immediately before use, pat the seeds dry with a paper towel. 

2. Air fry the seeds. Preheat the air fryer to 360 degrees. Then, mix the oil and salt in a large bowl and toss the seeds in the mixture. Ensure the seeds are evenly coated. 

Transfer them to the air fryer basket in an even layer. Cook for 10 to 15 minutes or until they’re crisp and golden. Shake the basket periodically to rearrange the seeds. 

3. Cool and coat. Transfer the air-fried seeds to a baking tray to cool. If desired, add more salt and any additional seasonings. Enjoy! 

Recipe Tips and Variations 

Check out these few tips and variations: 

• Don’t overcrowd them! If you do, the seeds won’t get crispy. If you have many seeds, air-fry them in batches. 

• Dry them out. Excess moisture will lead to soggy, not-crispy seeds. Be sure they’re fully dry before adding them to the basket. 

• Give them a checkup. Many air fryers may not need the full 15 minutes to cook the seeds. Check after 10 minutes to prevent burning. 

• Try an easy cleanup trick. Place parchment paper in the bottom of the basket AFTER preheating it. Never preheat an air fryer with paper liners in the bottom. 

• Season them up. Add a teaspoon of any of the following ingredients. Garlic powder, garlic salt, smoked paprika, cayenne pepper, seasoned salt, Cajun spice, Old Bay, cinnamon sugar, onion powder, etc. The next bullets are two of my favorite seasoning combos. 

• Try taco-flavored seeds. Use a mixture of garlic powder, chili powder, cumin, oregano, paprika, and salt. 

• Indulge in pumpkin pie-flavored seeds. A store-bought or homemade pumpkin pie spice will do the trick. 

How to Store Pumpkin Seeds 

You have several options for storing leftover pumpkin seeds. They’re a fantastic make-ahead snack. 

• To Store at Room Temperature: Place the seeds in an air-tight container. Leave them at room temperature, somewhere not in direct sunlight, for up to 2 weeks. 

• To Store in the Fridge: Let the seeds cool, then transfer them to an air-tight container. Store them in the refrigerator for up to a month. 

• To Freeze: Again, allow the seeds to cool completely. Then, transfer them to an air-tight container and freeze them for up to 3 months. 
  
• To Thaw: Let the seeds defrost at room temperature when you’re ready to serve them. If they’re no longer crunchy, toss them back in the air fryer for about 3 minutes.

*Note: If, at any time, the seeds have a bad taste or smell, discard them immediately.