Air Fryer Pumpkin Seeds
Air Fryer Pumpkin Seeds is a super easy recipe and the best way to turn those leftover seeds from pumpkin carving into a crunchy snack. With just a handful of ingredients and a few quick steps, you'll have a delicious and healthy snack perfect for munching during those cozy fall evenings.
Servings: 6 servings (1 cup total)
Calories: 103kcal
Ingredients
- 1 cup pumpkin or squash seeds pulp removed
- 1 tbsp butter regular or dairy-free
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/2 tsp sugar or sweetener I use erythritol
- salt to taste
Instructions
- Begin by removing the seeds from the pulp, rinsing them in a colander/strainer under running water, and then pat them dry with a paper towel. You can do this the night before and allow them to dry overnight.1 cup pumpkin or squash seeds
- Preheat air fryer to 360°F/180°C.
- Add butter, smoked paprika, garlic powder, cayenne, cinnamon, and erythritol to a pot on the stove over medium heat and melt everything together.1 tbsp butter, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp ground cinnamon, 1/2 tsp sugar or sweetener
- Turn off heat and salt to taste.salt to taste
- Add the pumpkin seeds to the pot and mix well.
- Add the pumpkin seeds to the air fryer basket and spread them out evenly.
- Cook for 5 minutes and then take the basket out of the air fryer and shake it, stirring the seeds.
- Replace the air fryer basket in the air fryer and cook for another 5 minutes
- Check the pumpkin seeds and cook for an additional 2-3 minutes if necessary.
- Remove the air fryer seeds from the air fryer, placing them in a bowl or on a tray to cool.
Notes
- Dry thoroughly: Make sure the seeds are very dry before seasoning. This helps them get extra crispy.
- Don’t overcrowd: Spread the seeds in a single layer with a bit of space between them for the best results. We're aiming for crunchy pumpkin seeds!
- Shake it up: Giving the seeds a good shake halfway through cooking ensures they roast evenly.
- Cooling is key: Let them cool completely on a baking sheet to enhance their crunchiness.
- Flavor variations: Feel free to experiment with different spices and seasonings to match your mood or meal.
Storage instructions
- Cool first: Always let the seeds cool completely to room temperature before storing to keep them crispy.
- Airtight container: Store them in an airtight container to maintain freshness.
- Room temp works best: Keep them at room temperature for up to a week.
- For longer storage: If you want to keep them longer, they can be frozen for up to three months. Just thaw at room temperature before snacking.
Nutrition
Calories: 103kcal | Carbohydrates: 2g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 135mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg