Air Fryer Maple-Chili Pumpkin Seeds
Ingredients
2 cups raw pumpkin seeds
- Rinsed and thoroughly dried; pepitas or cleaned seeds from a pumpkin work well.
2 tablespoons pure maple syrup
- Adds sweetness and helps the seasoning coat the seeds.
1 teaspoon olive oil
- Helps distribute the seasonings and promotes even browning.
1 teaspoon chili powder
- Provides the signature spicy kick. Adjust to taste.
½ teaspoon smoked paprika
- Adds depth and a subtle smoky flavor.
½ teaspoon garlic powder
- Balances the maple sweetness with savory flavor.
¼–½ teaspoon salt
- Enhances the other flavors.
Instructions
Clean and dry the seeds
- If using fresh pumpkin seeds, remove the pulp, rinse them thoroughly, and pat dry with a clean kitchen towel. Let them air-dry until no visible moisture remains. Store-bought pepitas should also be checked for excess moisture.
Prepare the maple-chili coating
- In a mixing bowl, combine maple syrup, olive oil, chili powder, smoked paprika, garlic powder, salt, and cayenne pepper if using. Add the pumpkin seeds and toss until evenly coated.
Preheat the air fryer
- Preheat your air fryer to 300°F (150°C) if your model recommends preheating. Spread the coated seeds in a single layer in the basket, avoiding overcrowding.
Air-fry the seeds
- Cook for 8–12 minutes, shaking the basket every 3–4 minutes. Maple syrup can brown quickly, so begin checking around the 6-minute mark. If the seeds are browning too fast, lower the temperature slightly.
Cool completely
- Transfer the seeds to a parchment-lined tray and spread them out. They may feel slightly sticky while warm, but they will become crunchier as they cool.
Serve and enjoy
- Taste and add a little extra salt if needed. Serve as a snack, sprinkle over salads, or use as a crunchy topping for soups and roasted vegetables.
Notes
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Dry seeds thoroughly: Excess moisture can prevent the seeds from crisping properly.
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Use pure maple syrup: It provides a richer flavor than many pancake syrups.
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Watch the temperature: Sugars can darken quickly in an air fryer.
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Avoid overcrowding: A single layer helps the seeds cook more evenly.
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Shake regularly: Move the seeds every few minutes to reduce uneven browning.
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Adjust the spices: Different chili powders vary considerably in heat.
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Cool before judging the texture: The seeds become crispier as they cool.
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Store only when cool: Trapped steam can make the seeds soft and sticky.