Ingredients
Scale
- 2 cups raw pumpkin seeds (cleaned and dried)
- 1 tablespoon olive oil or melted butter
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- A pinch of black pepper
Instructions
- Scoop the seeds out of your pumpkin and place them in a large bowl of water. Swish them around to separate the seeds from the stringy pulp; the seeds will float to the top. Rinse the seeds in a colander under cold water. Spread the seeds onto a clean kitchen towel or paper towels and pat them until they are completely dry. For the crunchiest results, let them air dry for an additional 30 minutes if you have time.
- Place the dry seeds into a medium mixing bowl. Drizzle with olive oil or melted butter. Toss well to ensure every seed is lightly coated. Sprinkle the salt, garlic powder, smoked paprika, and black pepper over the seeds. Toss again until the seasoning is evenly distributed across the batch.
- Preheat your air fryer to 350°F (175°C). Spread the seasoned seeds in a single layer in the air fryer basket. Cook for 12 to 15 minutes. Every 5 minutes, remove the basket and give it a good shake to ensure even browning. Keep a close eye on them during the last few minutes, as they can go from golden to burnt very quickly.
- Once the seeds are golden brown and fragrant, remove them from the air fryer. Let them cool on a baking sheet or plate for 5 minutes. They will continue to crisp up as they cool. Serve immediately or store in an airtight container.
- Cook Time: 30 minutes