1 cup pumpkin seeds, rinsed and dried

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

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Preheat the air fryer to 350°F (175°C).
In a medium bowl, toss the rinsed and thoroughly dried pumpkin seeds with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
Lightly oil or spray the air fryer basket, then spread the seasoned seeds in a single layer.
Air fry for 10–12 minutes, shaking the basket halfway through to ensure even roasting.
Remove once golden and crisp, then let the seeds cool for a few minutes — they’ll continue to crisp as they cool.
Taste and adjust seasoning if desired before serving or storing.

Dry the seeds completely before seasoning for the crispiest texture.

Shake the basket halfway through cooking to prevent burning and ensure even roasting.

For a sweet version, use cinnamon and brown sugar instead of garlic and paprika.

Add cayenne, chili flakes, or chipotle powder for a spicy kick.

Store completely cooled seeds in an airtight container at room temperature for up to 5 days.

Recrisp softened seeds in the air fryer for 2–3 minutes before serving.