Air Fryer Pumpkin Seeds

5 from 1 vote

Air Fryer Pumpkin Seeds are easy to make at home and taste so much better than the over-salted store-bought snack.

Prep Time15

Cook Time20

Total Time35

Course: Snack

Cuisine: American

Servings: 1/2 cup servings

Calories: 280kcal

Place the pumpkin seeds and pulp in a medium sized pot and cover with 4 cups of water. Add 1/2 teaspoon of the salt and bring to a boil. Let boil for 10 minutes, then drain and rinse the seeds.
4 cups pumpkin seeds and pulp, 1 teaspoon sea salt
Transfer the seeds to the air fryer basket and cook at 300 ℉ for 10 minutes so the seeds can dry out. The seeds will turn from grayish to white when they’re properly dried out. This step eliminates the need to dry the pumpkin seeds out overnight.
Pour the dried out seeds into a bowl and toss with the olive oil and remaining salt. Return the seeds to the air fryer basket and increase the temperature to 350 ℉ and continue to cook for 10 more minutes, shaking the basket halfway through the cooking process.
2 tablespoons olive oil extra virgin, 1 teaspoon sea salt
Be sure to keep an eye on the seeds the last 2 minutes of cooking to make sure they don’t burn.

Serving Size: 6- 1/2 cup servings

Storage:

To Store: These air fryer pumpkin seeds can be stored at room temperature in an airtight container for 2 weeks.

Tips:

These pumpkin seeds are best served warm from the oven or at room temperature.
Boiling the pumpkin seeds makes it much easier to remove the fibrous pulp from the seeds. You may still need to pull some flesh from the seeds after boiling and rinsing, but the majority of it will wash away easily.
Cooking the pumpkin seeds before seasoning them eliminates the need to dry the pumpkin seeds out overnight.