Roasted pumpkin seeds are perfect and tasty snacks to enjoy for appetizers or to munch on while watching TV. I’ve always been a big fan of pumpkin seeds and have always bought them at the supermarket, but this time I wanted to try making them at home. It only requires some waiting time because once you remove the seeds from the pumpkin, they need to be rinsed and dried for several hours. Even the oven cooking takes some time, but if you have a hot air fryer, you can cut the time in half! Pumpkin seeds are also great for seasoning salads, soups, or making bread.
For more delicious recipes, see the collections:
Appetizers and finger foods with pumpkin
Main courses with pumpkin
Desserts with pumpkin
Hot air fryer snacks: 10 easy and economical recipes
For more recipes cooked in a hot air fryer, check out the special Hot air fryer – Recipes and tips for use.
- Rest time: 8 Hours 10 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Air Frying, Oven
Ingredients
- pumpkin seeds
Preparation
To prepare roasted pumpkin seeds, remove the seeds from the pumpkin, then place them in a bowl full of water and let them rest for 10 minutes.
Then wash the pumpkin seeds to remove various filaments and residues of pumpkin pulp.
Next, dry them with a clean cloth or paper. Leave them to dry in the sun for at least 8 hours, or for 12 hours in a dry environment.
The pumpkin seeds will be dry and ready to be roasted when you notice a slight transparent film on their surface.
Remove the transparent film from the seeds and place them on a baking sheet lined with parchment paper. Bake in the oven preheated to 300°F for about 45 minutes, turning them occasionally.
Place the pumpkin seeds in the basket of the hot air fryer. Cook at 340°F for 20 minutes, shaking the basket occasionally. During cooking, the seeds might fly towards the heating element, so I recommend paying attention.
The seeds will be ready when they start to brown. Serve them with a pinch of salt or spices to taste.
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