Air Fryer Pumpkin Seeds
These Air Fryer Pumpkin Seeds are easy to make with a simple combination of melted butter and pantry seasonings for a flavorful, crunchy snack you'll love!
Servings: 5 servings
Calories: 164kcal
Ingredients
- 1-2 cups washed and dried pumpkin seeds
- 1 Tablespoon melted butter can use olive oil or coconut oil
- ½ teaspoon seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon garlic salt
Instructions
- Separate pumpkin seeds from pulp and rinse.
- Spread on towel and let dry.
- Toss in melted butter. Sprinkle seasoned salt, paprika, and garlic salt on seeds.
- Line air fryer with parchment paper. Add in seasoned seeds.
- Air fry at 370 for 20 minutes. Let cool, and eat! Seeds will keep in an airtight container for 1 week.
Oven Roasted Instructions
- Spread on baking sheet in single layer. Sprinkle seasonings. Bake 350° F for 15 minutes until golden brown. Let cool, and eat! Seeds will keep in an air tight container for 1 week.
Video
Notes
- Thoroughly dry the seeds: After rinsing the seeds, make sure they are thoroughly dry before adding the butter/oil and seasonings. This will help prevent them from getting soggy while cooking.
- Allow the seeds to cool: The pumpkin seeds will be extremely hot when they come out of the air fryer, so you’ll want to let them cool before eating them. They also crisp up more as they cool.
- Store at room temperature: After cooling, store the seeds in an airtight container at room temperature for up to 1 week.
Nutrition
Serving: 0.5c | Calories: 164kcal | Carbohydrates: 3g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 369mg | Potassium: 212mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 173IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 2mg