Perfectly crunchy roasted pumpkin seeds with smoky paprika, salty and slightly spicy. The secret to the crackly texture is boiling the seeds before roasting.
Don’t skip the boil—it’s the key to the crackly texture. Dry the seeds thoroughly after boiling to avoid steaming. Watch the last 5 minutes closely as seeds can burn quickly. Let them cool completely before judging texture; they will crisp up as they cool. For an air fryer method, cook at 325°F (160°C) for 10-12 minutes, shaking halfway.
Keywords: roasted pumpkin seeds, smoked paprika, crispy pumpkin seeds, fall snack, Halloween snack, Thanksgiving snack, easy snack