Crispy Herbed Air Fryer Pumpkin Seeds
Crispy pumpkin seeds roasted in the air fryer with butter, garlic, onion, dill, parsley, chives, mustard, celery seed, and black pepper. A savoury autumn snack with plenty of crunch and a fragrant herb coating.
Equipment
- medium mixing bowl
- Measuring spoons
- serving bowl
- spatula
Ingredients
- 2 cups fresh pumpkin seeds cleaned and dried
- ¾ tablespoon butter melted
- 1 teaspoon salt divided
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ¼ teaspoon dried chives
- ¼ teaspoon dry mustard
- ¼ teaspoon celery seed
- ¼ teaspoon black pepper freshly ground
Instructions
- Preheat the air fryer to 160°C for 3 minutes.
- Place the pumpkin seeds in a medium mixing bowl. Add the melted butter and ½ teaspoon salt, then toss until evenly coated.
- Spread the pumpkin seeds evenly in the air fryer basket. Air fry for 7 minutes.
- Stir and turn the seeds with a spatula. Continue air frying for another 6 minutes, or until lightly golden and crisp.
- Transfer the hot pumpkin seeds to a serving bowl. Add the remaining salt, onion powder, parsley, garlic powder, dill, chives, dry mustard, celery seed, and black pepper. Toss thoroughly until evenly seasoned.
- Allow to cool slightly before serving. The pumpkin seeds will become even crisper as they cool.
Notes & Wine Advice
Serving Suggestions
Serve the pumpkin seeds warm or completely cooled as a crunchy snack. They are also delicious scattered over soups, salads and roasted vegetables. For more easy snack ideas, browse our Snack recipes or Fingerfood recipes.Recipe Notes
Remove most of the pumpkin pulp and dry the seeds thoroughly before adding the butter. A small amount of pumpkin flesh is harmless, but too much moisture prevents the seeds from becoming properly crisp. Stir the seeds halfway through air frying so they roast evenly.Variations
Add smoked paprika or chilli powder for a spicier version. For a simpler flavour, use only butter and salt. You can also experiment with different combinations from our Spices & Seasoning recipes.Storage
Allow the roasted pumpkin seeds to cool completely before storing them in an airtight container. Keep them in a cool, dry place for up to one week. Do not seal them while warm because trapped condensation can make the seeds soft.Wine Advice
A crisp Sauvignon Blanc works well when these savoury pumpkin seeds are served with drinks. Its fresh acidity balances the butter, garlic and herbs. Explore suitable wines at René’s Wijnbeleving.Nutrition values
Serving: 69 gr | Calories: 3895 kcal | Carbohydrates: 8 g | Protein: 20 g | Fat: 32 g | Saturated Fat: 7 g | Sodium: 600 mg | Sugar: 1 g