Toasted Pumpkin Seeds
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Air frying pumpkin seeds gives you maximum crunch in minimal time. The texture is far better than pan-toasting. You'll find the full ingredient list, prep instructions, and recommended air frying time here.
Ingredients
- 1 cup raw pumpkin seeds (scooped from a pumpkin or store-bought pepitas)
- 1 teaspoon oil
- Salt and your seasoning of choice
Season it upPairs with Simple Salt & Pepper, Cajun Heat, Smoky Mesquite, or Everything BagelSee all seasonings →
Steps
- 01If using seeds from a fresh pumpkin, clean off all the stringy pumpkin flesh. Rinse in a colander. Pat dry.
- 02Optional: boil the seeds in salted water for 10 minutes before air frying. This seasons the inside of the shell and makes them crunchier.
- 03Toss with oil and seasoning.
- 04Ready for the air fryer. Shake frequently since they're light and can blow around.
The boiling step is optional but makes a real difference. Unboiled pumpkin seeds are crunchy on the outside and slightly chewy on the inside. Boiled-then-air-fried seeds are crunchy all the way through, and the salt penetrates the shell so every bite is seasoned.
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How to Air Fry It
- 01Preheat air fryer to 350°F (175°C).
- 02Clean the seeds thoroughly to remove all pumpkin pulp, then pat entirely dry.
- 03Toss the seeds with a little oil and the Cajun Heat or Smoky Mesquite seasoning.
- 04Place them in the air fryer basket in an even layer.
- 05Cook for 15 minutes, shaking the basket every 5 minutes.
- 06Check for a toasted, golden color and let cool before snacking.
Recipe Notes
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Season it up
Pairs well
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