Air Fryer Pumpkin Seeds
These air fryer pumpkin seeds are the best snack! They’re salty, crispy, and perfect for munching on anytime.
Servings 7 servings
Calories 187kcal
Ingredients
- 1 ¾ cup whole raw pumpkin seeds (from a pumpkin*)
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Remove the seeds from the pumpkin. Place in a strainer and run cold water over the seeds, removing any pieces of orange stringy stuff. (Run your hands through the seeds several times as this will help break up any orange stringy stuff so that you can remove it.)
- Place the cleaned pumpkin seeds on a paper towel lined plate. Use another double-layered paper towel to press on top of the seeds, helping to dry them.
- Once mostly dry, place the pumpkin seeds in a medium mixing bowl. Shake the paper towels over the bowl if needed to remove any seeds that have stuck to them.
- Add the olive oil, salt, and garlic powder to the bowl with the pumpkin seeds. Give everything a good stir, then pour the seeds into the air fryer basket.
- Air fry at 350 degrees F for 15 minutes, shaking the basket once halfway through. When done, the seeds should be a light golden-brown color and crispy. Let cool before eating.
- Store roasted pumpkin seeds in an airtight container at room temperature for up to a week.
Notes
- Measure out the seeds from your pumpkin to ensure it's close to 1 ¾ cups. If you have a small pumpkin and get less seeds, you can halve this recipe.
- This recipe makes about 1 ¾ cups of roasted pumpkin seeds, or approximately seven servings of ¼ cup each. The nutrition analysis below is based on a ¼ cup serving.
Nutrition
Calories: 187kcal