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Crispy Air Fryer Pumpkin Seeds: 5-Min Smoked Paprika Snack

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A quick and easy recipe for crispy, smoky pumpkin seeds made in the air fryer. This method skips the boiling step for maximum crunch and uses simple pantry ingredients like smoked paprika and olive oil.

Ingredients

Scale
  • 1 cup raw, shelled pumpkin seeds (pepitas)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper or red pepper flakes (optional)

Instructions

  1. Clean the seeds: If using fresh seeds, soak in cold water, skim off floating pulp, drain, and rinse thoroughly to remove slime.
  2. Dry the seeds: Spread rinsed seeds on a towel or paper towels and pat dry. They should not be dripping wet.
  3. Preheat the air fryer: Set to 350°F (175°C).
  4. Season the seeds: In a bowl, toss dried seeds with olive oil, smoked paprika, garlic powder, and salt until lightly coated.
  5. Load the basket: Place seeds in the air fryer basket in a single layer. Cook in batches if necessary to avoid overcrowding.
  6. Cook: Air fry at 350°F (175°C) for 5 minutes. Shake the basket vigorously to redistribute seeds.
  7. Check and finish: Check for golden brown color. If needed, cook for another 1-2 minutes. Do not burn.
  8. Cool and serve: Transfer to a plate and let cool for 5 minutes to crisp up further before eating.

Notes

Ensure seeds are dry before cooking to achieve maximum crispness. Shake the basket frequently during cooking for even distribution. Add salt after cooking if possible to maintain crunchiness. If using fresh seeds, allow extra time for cleaning and drying. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: air fryer pumpkin seeds, smoked paprika seeds, healthy snack, vegan snack, gluten-free snack, fall recipes, pumpkin pepitas, quick snacks

Find it online: https://shimmersnack.com/crispy-air-fryer-pumpkin-seeds-5-min-smoked-paprika-snack/