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Crispy Smoked Paprika Pumpkin Seeds (Easy Air Fryer)

air fryer pumpkin seeds - featured image

These crispy smoked paprika air fryer pumpkin seeds are a quick and easy snack with a smoky, salty crunch. Perfect for snacking, salads, or party platters, they come together in under 20 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (pepitas), shell-on
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika (sweet smoked paprika recommended)
  • ½ teaspoon garlic powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon cayenne pepper (optional, for spicy kick)

Instructions

  1. Preheat your air fryer to 350°F (175°C). If using fresh pumpkin seeds, rinse them in a colander under cold water, removing any stringy pulp. Pat them dry thoroughly with a kitchen towel.
  2. In a medium mixing bowl, combine 1 cup pumpkin seeds, 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon salt. If using cayenne, add it now. Stir well until every seed is evenly coated.
  3. Transfer the seasoned seeds to the air fryer basket and spread them in a single layer. Do not overcrowd; cook in batches if necessary.
  4. Cook at 350°F for 5 minutes. Open the basket and stir the seeds with a spatula.
  5. Continue cooking for another 3-5 minutes, watching closely after the 3-minute mark. Seeds are done when deep golden brown and make a clicking sound when shaken.
  6. Remove the basket and let the seeds cool completely in the basket or on a plate for at least 10 minutes. They will continue to crisp as they cool.

Notes

Dry seeds thoroughly before cooking to ensure crispiness. Do not overcrowd the air fryer basket. For extra flavor, sprinkle a pinch of smoked paprika and salt on warm seeds after cooking. Store in an airtight container at room temperature for up to 5 days; re-crisp in air fryer at 300°F for 2-3 minutes if needed.

Nutrition

Keywords: pumpkin seeds, air fryer, smoked paprika, crispy, snack, gluten-free, dairy-free, low-carb