Crispy Air Fryer Pumpkin Seeds

5 from 2 votes

Air fryer pumpkin seeds are a crunchy, delightful snack to look forward to every fall. They roast in half the time as the oven!

Prep Time15

Cook Time10

Total Time25

Course: Air Fryer Recipes

Cuisine: American

Servings: servings

Calories: 42kcal

Clean the pumpkin seeds, if not already done, in a colander, then lay them on some parchment paper to air dry for at least 10 minutes.
Preheat the air fryer to 350 degrees F.
Place the dry pumpkin seeds inside the air fryer basket with parchment paper underneath, spritz them with a little oil, and sprinkle them with sea salt. If I don't have my oil mister on hand, I will put them in a bowl and toss all the ingredients until coated evenly before adding them to the air fryer.
Air fry the pumpkin seeds for about 10 minutes, moving them around halfway through cooking so both sides get crispy.

- If you have extra time, let the pumpkin seeds sit on parchment paper for a few hours before using or storing them.
- Air fry the seeds in a single layer. This lets the hot air properly circulate and really crisp up each seed.
- Use an oil mister if available to evenly spray the oil across the pumpkin seeds. It helps the seeds get crispy without soaking up so much oil.
- Remove the crisper plate and cook the seeds on the bottom of the air fryer if you have one. This works best so the seeds don't fall between the basket and drawer while cooking. If your air fryer doesn't have this, use parchment paper, as shown in my photos.
- Store raw pumpkin seeds in a Ziploc bag in the fridge for up to 2 weeks and cooked seeds in airtight container on the counter for up to a week.