Rinse (for in-shell only): If using in-shell seeds, place them in a bowl and cover with warm water plus 1 tablespoon of salt per cup of water. Soak 15–20 minutes to season the shells lightly, then drain and pat dry. Shelled seeds don’t need soaking—just use them dry.

Preheat the air fryer: Set to 325°F (160°C) for even toasting. If your air fryer runs hot, drop to 300°F (150°C).

Season: In a bowl, toss 1–2 cups of seeds with 1–2 teaspoons of oil—just enough to lightly coat. Add 1/2 to 1 teaspoon kosher salt and any spices you like. Stir well so every seed gets some love.

Basket setup: Spread seeds in a single, even layer in the air fryer basket. Slight overlap is okay, but avoid piling.

Air fry and shake: Cook for 6–8 minutes (shelled) or 10–14 minutes (in-shell), shaking the basket every 3–4 minutes. You’re looking for a toasty aroma and light golden color.

Taste test: Pull a few seeds, let them cool for 30 seconds, and taste. If they need more crunch or deeper flavor, cook 1–2 minutes longer, checking often. They can go from perfect to too dark quickly.

Finish and cool: Transfer to a sheet pan to cool in a thin layer. While warm, add a pinch more salt or a squeeze of lime if using. Cooling helps them crisp up.