Rinse 2 cups of fresh shell-on pumpkin seeds under cool 60°F water for 2 minutes. Rub them between your fingers to release every orange strand. Drain for 30 seconds. Then spread the seeds inside a folded lint-free towel. Press and roll them for 60 seconds until the shells feel almost dry. The cleaned seeds should look cream colored and matte instead of slick. You shouldn't see pulp clinging between the pointed ends. If the shells still shine with water, keep blotting for another minute. Wet seeds steam inside the basket and stay chewy. The aroma should smell fresh rather than sour. Dry shells crisp because surface moisture no longer blocks heat.

Place the dried seeds in a medium bowl at room temperature, about 70°F. Add 1 teaspoon extra-virgin olive oil and toss for 30 seconds. Add 5/8 teaspoon fine sea salt, sweet paprika and garlic powder. Fold from the bottom for another 30 seconds so every shell gets a thin film. The seeds should look lightly glossy with orange-red specks across both sides. No puddle of oil should collect at the bottom. (I once doubled the oil, the batch stayed soft and heavy. One teaspoon is enough.) If the mixture looks greasy, tip off the excess. Too much oil causes patchy browning. A thin coating carries heat evenly and helps spices cling.

Spread the seasoned seeds in the air fryer basket in one loose layer. Set the air fryer to 350°F and cook for 4 minutes. Keep the seeds from piling more than two shells deep. At minute 2, pull out the basket and give it one firm forward-and-back shake without compacting the center. The shells will shift from pale cream to light gold around the edges. You'll hear a few soft pops and smell warm paprika. The centers should still look lighter than the rims. If dark spots appear before minute 4, lower the heat to 325°F. Moderate heat dries the shell before the spices scorch.

Shake the basket again and rotate the seeds toward the center. Continue at 350°F for 4 to 6 minutes. Use short and controlled motions. Shake once more at minute 7 so the bottom pieces reach the hotter airflow. Start checking every 30 seconds after minute 8 because smaller seeds darken first. The batch should turn golden orange with irregular deep-brown edges and a dry surface. You'll hear steady crackling and smell toasted nuts. Crispy Air Fryer Pumpkin Seeds (Ready in 15 Minutes) should snap after one seed cools for 20 seconds. Go past 10 minutes and the paprika tastes bitter. Frequent shaking exposes every shell to moving heat.

Transfer the hot seeds to a wide white plate and spread them into a loose layer. Let them cool at room temperature, about 70°F, for 2 minutes. Keep the plate uncovered. Sprinkle the reserved 1/8 teaspoon salt over the warm top layer. Use your fingertips to separate any sticky clusters. The color will settle into warm gold with darker toasted patches. A finished seed should feel dry and break with a crisp snap. If you pour them into a bowl while steaming, trapped moisture softens the batch. Serve 1/2 cup per person after the crackling quiets. Cooling sets the shell's brittle structure and protects the crunch.