The trick to crispy pumpkin seeds recipe is to rinse and allow the pumpkin seeds to dry completely. If you have time, spread the seeds out after cleaning and allow them to dry overnight.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Snacks
Cuisine: American
Servings: 2
Calories: 187kcal
Author: LittleCooksReadingBooks.com
Ingredients
1cupdried fresh pumpkin seeds
2teaspoonsolive oil
1teaspoonwhite vinegar
1teaspoondried dill
1/4teaspoononion powder
1/4teaspoongarlic powder
Saltto taste
Instructions
Separate pumpkin seeds from pumpkin pulp. Rinse in a colander until all pulp and pumpkin is gone. Spread seeds on wax paper for 4 hours, or until seeds are completely dry (sometimes it takes overnight).
Once seeds are dry, preheat air fryer to 350 °F.
In a medium mixing bowl, whisk together olive oil and vinegar. Add dill, onion powder, and garlic powder. Whisk until combined.
Add the dried pumpkin seeds to the seasoning mixture. Stir until seeds are covered. Add salt and stir again.
Spoon a single layer of pumpkin seeds into the air fryer basket. Cook for 7-10 minutes, or until crispy. Shake the basket (or stir) halfway through to roast evenly. (Depending on your air fryer, you may have to make them in batches to get them in single layers).
Remove from basket. Add another sprinkle of salt. Cool slightly and serve. Store in airtight container at room temperature for up to a couple of months.
Notes
Watch your seeds closely as every air fryer is different. Your air fryer may take a little longer to roast pumpkin seeds or a little less time.