Deliciously crunchy Air Fryer Pumpkin Seeds make a wonderful healthy snack. These roasted pumpkin seeds are easy to make in the air fryer and can be seasoned in so many ways!
Pumpkins are an awesome fruit with which you make a variety of sweet and savory recipes. It is also amazing that you can use pretty much all the parts of a pumpkin. I often make pumpkin puree in the Instant pot which can be used in so many ways and can be freezed too. You can also roast pumpkin in the air fryer.
When making this puree, don’t throw away the seeds, as the seeds when crisped are such a wonderful snack. Crunchy roasted pumpkin seeds are delicious when seasoned generously with salt, pepper, or any other seasoning of your choice.
This air fryer recipe is the best way to roast pumpkin seeds and it takes so less time to get the perfect crisped texture. Usually, I roast them with their shell intact, as I don’t want to take the effort to remove the shell.
We love to use Trader Joe’s Chili Lime seasoning to add an extra kick to the pumpkin seeds.
Benefits of Roasted Pumpkin Seeds
Pumpkin seeds are also known as Pepita in Spanish. They are full of nutrients and improve heart health. Pumpkin seeds are rich in antioxidants and high in magnesium content. They also help lower blood pressure levels and aid digestion. You can enjoy this crunchy snack without any guilt (don’t forget to control the salt you add).
How to Clean Pumpkin Seeds?
While roasted pumpkin seeds are healthy and delicious, it is also a tedious job of prepare the seeds for roasting. But trust me, it is totally worth it. Separating the seeds from the pumpkin is not my favorite part, but it has to be done. So here is how I do it:
- When you carve the pumpkin, remove all the seeds. Separate the pulp from the seeds as much as you can.
- Then put the seeds in a colander and rinse them well under running water to separate any remaining pieces of pulp.
- If you find this process a bit difficult, you can also boil the seeds for 10 minutes in salted water. It will help remove the pulp and clean the seeds thoroughly.
- After you have separated the pulp, rinse the seeds once more and lay them out on a paper towel or clean kitchen towel to dry for 30 minutes. Press gently to remove any excess water.
The outer white shell contains green and oval seeds inside, you can remove them if you want. I usually don’t as I lack the patience, so I just roast them with their shell on.
How to Roast Pumpkin Seeds in the Air Fryer?
I use the air fryer to roast them as it is so much more convenient to use than the oven. I typically don’t pre-heat the air-fryer.
- Before you get started on roasting the pumpkin seeds, make sure that they are completely dry.
- In a large bowl, take the dried pumpkin seeds. Add some melted ghee/butter along with garlic powder, salt, and pepper.
- Mix well till all the seeds are well coated with seasonings.
- Spread them onto the fryer basket evenly.
- Cook at 360F for 10-15 minutes and shake the basket half way through for even roasting.
- After they are done, take out and check whether they are crisp to your liking. If not, air fry them for additional 3-5 minutes.
- Let them cool and adjust the seasoning to your taste and enjoy the snack.
Tips to make Perfect Roasted Pumpkin Seeds
- I tried both the methods of boiling and not boiling the pumpkin seeds before roasting. I didn’t find a difference in taste.
- If you are making a bigger quantity, you need to roast it in batches for them to be evenly roasted.
- You can use Trader Joe”s Chili Lime seasoning or smoked paprika for an extra spice kick.
- These work perfectly to top on salads too!
Make this nutritious snack in your air fryer, and enjoy anytime!
Air Fryer Pumpkin Seeds
Equipment
Ingredients
- 1 cup Pumpkin seeds
- 1 teaspoon Ghee or Butter, you can also use olive oil
- 1/4 teaspoon Garlic powder
- 1/4 teaspoon Salt
- 1/8 teaspoon Black Pepper
Instructions
Cleaning the pumpkin seeds
- Remove all the seeds from the pumpkin. Separate the pulp from the seeds as much as you can.
- Then put the seeds in a colander and rinse under running water to separate any remaining pieces of pulp.
- Optionally, you can also boil the seeds for 10 minutes in salted water. It will help remove the pulp.
- Lay the seeds out on a paper towel or clean kitchen towel to dry for 30 minutes. Press with paper towels to remove any extra water.
Roasting the seeds
- Before you get started on roasting the pumpkin seeds, make sure that they are completely dry.
- Transfer the dried pumpkin seeds to a bowl. Add melted ghee/butter along with garlic powder, salt, and pepper. Mix well till all the seeds are well coated with the seasonings.
- Spread the seeds in the fryer basket evenly. Cook at 360F for 10-15 minutes. Shake the basket half way through for even roasting.
- After they are done, take out and check whether they are crisp to your liking. If not, air fry them for additional 3-5 minutes.
- Let them cool, adjust the seasoning to your taste and enjoy the snack.
I decided to try this recipe out since I bought an air fryer finally. I boiled the seeds in salt water first since my sister had done that with her seeds and I thought they were delicious and not as hard to chew as others had. My seeds took ten minutes longer than your recipe says, maybe because they were damper from the boiling.
In your blog before the recipe, you say that one of the benefits of pumpkin seeds is that they bring down blood levels. I believe you meant that they bring down blood pressure levels. Otherwise, I’ll have to avoid them since I can get anemic easily.
Hi Liz – Thank you for sharing the method you used, and for your feedback on the benefits. I have updated the wording to clarify 🙂
Prepped my seeds and shook them in a bag with 1 tbsp vegetable oil. Added 1/4 tsp of mixed salt and pepper, plus 1/2 tsp paprika.
Roast ( no preheating) on 180C for 15 minutes, stirring a couple of times.
Lovely!
Thanks for sharing! Glad you enjoyed the roasted pumpkin seeds.
Used exact recipe. I washed seeds in a small colander, shook well, then put in microwave for 15 secs to quick dry. Then popped in air fryer at Bake setting on a bottom tray while the butternut squash were baking above them. Seeds were baked to perfection for 15 min. Awesome flavored seeds to top the squash soup!!