- 3 cups clean, dry pumpkin seeds
- 2 tsp. olive oil
- 1.5 tsp. salt (I used jalapeno and salt powder)
I mixed the seeds, oil, and salt together and then air-fried the seeds at 380 degrees Fahrenheit for 15 minutes. Every so often, I would remove the frying pan and shake them up a bit.
The seeds are delicious to eat as a snack, especially as they are nice and crispy. However, we plan to use them mostly as a topping for soups, salads, and breads.
My grandmother roasted pumpkin seeds on the stove-top in an iron skillet. However, when my sister told me how easy it is to air-fry seeds, I had to try it. So tickled with the results.
James and I are going to try different flavors like curry powder, zaatar, and garlic next time we cut open a pumpkin. Getting down to the last of them!