Crispy Air Fryer Pumpkin Seeds

A quick and easy recipe for making crunchy and delicious pumpkin seeds in the air fryer, perfect for snacks.

Scale

2 cups Pumpkin Seeds (cleaned and dried)
2 tablespoons Unsalted Butter (melted, can substitute with olive oil for vegan option)
1 teaspoon Seasoned Salt (or use garlic powder, smoked paprika for variation)

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Clean the Seeds: After carving your pumpkin, carefully separate the seeds from the pumpkin flesh. Rinse the seeds under cold water to remove any pumpkin residue. Pat them dry with a paper towel to prevent sogginess.
Dry the Seeds: Spread the cleaned seeds on a baking sheet and let them dry for at least an hour.
Preheat the Air Fryer: Set your air fryer to 300°F (150°C) and let it preheat.
Coat the Seeds: In a bowl, toss the dried pumpkin seeds with melted butter or olive oil and add the seasoned salt or your choice of spices.
Air Fry the Seeds: Place the seeds in a single layer in the air fryer basket.
Cook: Air fry the seeds for about 10-15 minutes, shaking the basket halfway through. They’re done when they turn golden brown and crunchy.
Cool and Enjoy: Remove from the air fryer and let them cool for a few minutes.

Store in an airtight container for up to a week at room temperature or refrigerate for two weeks. Can be frozen for up to three months.

Find it online: https://hwepodcast.com/crispy-air-fryer-pumpkin-seeds/