Crispy Air Fryer Pumpkin Seeds with Smoky Paprika

First, pour the pumpkin seeds into a strainer and give them a good rinse under cold running water to remove any impurities.

Next, cover a serving plate with two layers of paper towels and spread the pumpkin seeds evenly over the top. Place another two layers of paper towels on top to absorb any remaining moisture, then gently press down to extract as much water as possible. Allow the seeds to air dry for at least 15 minutes, or until they have lost most of their moisture.

Now, preheat your air fryer to 350 degrees Fahrenheit (or 180 degrees Celsius, if you prefer metric).

Transfer the dried pumpkin seeds to a medium-sized bowl and drizzle with avocado oil, sprinkle with paprika, and season with salt. Mix everything together until the seeds are evenly coated.

Carefully transfer the seed mixture to the air fryer basket.

Cook the pumpkin seeds in the preheated air fryer for 35 minutes, shaking the basket every now and then to ensure even cooking. Keep a close eye on them during the last 5 minutes, as they can quickly go from perfectly cooked to burnt.