Clean seeds thoroughly in a colander under cold running water to remove all fibrous pumpkin remnants.

Spread seeds on a lint-free kitchen towel and pat dry until no surface moisture remains.

Preheat the air fryer to 350°F (175°C).

In a mixing bowl, combine the dried seeds, olive oil, salt, garlic powder, and smoked paprika; toss until the seeds are uniformly coated.

Distribute the seeds into the air fryer basket in a single, even layer to ensure proper air circulation.

Cook for 15 to 20 minutes, shaking the basket vigorously every 5 minutes to prevent scorching and ensure even browning.

Extract the seeds once they achieve a deep golden hue and a brittle texture.

Transfer seeds to a cool surface and allow them to rest for 5 minutes to complete the crisping process before consumption.