Air Fryer Pumpkin Seeds
A crunchy snack bursting with Fall flavours, these Air Fryer Pumpkin Seeds are a great way of putting to use all those seeds that would otherwise get discarded after carving pumpkins for Halloween, or turning cooking pumpkins into scrumptious recipes. They are super easy to make, and absolutely delicious, with a lovely hint of cayenne pepper and coarse sea salt.
Servings: 4 people
Calories: 95kcal
Ingredients
- 1 cup pumpkin seeds
- 1 teaspoon vegetable oil
- ½ teaspoon coarse sea salt
- ⅛ teaspoon freshly-ground black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Remove the pumpkin pulp from the seeds, add them to a colander and rinse them well under cold water.
- Use kitchen paper to pat them dry, then arrange them in one single layer on a baking tray to allow them to dry completely.
- Add the oil, sea salt, pepper and cayenne pepper to the seeds, and toss them well.
- Transfer the seeds to an air fryer drawer, making sure they are in one single layer.
- Air fry for 12 minutes at 200 degrees Celsius ( 390 Fahrenheit) for 12 minutes, shaking the drawer half the way through.
Video
Notes
I had used the oven before making these seeds, so it was still hot, I just transferred the tray in the oven for 5 minutes to ensure that the seeds were completely dry before adding the oil and seasoning to them.
Nutrition
Calories: 95kcal | Carbohydrates: 2g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 296mg | Potassium: 139mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 29IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 2mg