Air Fryer Pumpkin Seeds
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 9
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 26
- Total: 30 min
- Active: 15 min
Ingredients
1 medium pumpkin (about 10 pounds, for about 1 cup pumpkin seeds)
1 teaspoon olive oil
1/2 teaspoon kosher salt
Directions
Special equipment:
a 6-quart air fryer- Preheat a 6-quart air fryer to 360 degrees F.
- Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and transfer to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; it’s okay if they’re damp so don’t blot them with paper towels (they will stick to the paper).
- Toss together the pumpkin seeds, olive oil and salt in a clean bowl. Transfer to the air fryer basked in a single layer and cook, shaking the basket every 5 minutes, until lightly golden and crispy, about 15 minutes. Cool before serving.
Cook’s Note
Make sure to check the bottom of your air fryer for any pumpkin seeds that may have slipped out of the basket.