Roasted Sunflower Seeds
Roasted sunflower seeds are super easy to make in the oven. They are perfect for enjoying as a snack, salad topper and more!
Servings 8 2-tablespoon servings
Preheat oven to 350° F and line a baking sheet with parchment paper.
Place the raw kernels in a pile in the middle of the baking sheet.
Add oil and salt and use your hands to evenly coat the seeds with the oil and salt.
Spread the seeds out evenly in a single layer on the baking sheet.
Bake for 8-10 minutes, until golden brown. Note that the seeds will continue to cook on the baking sheet after removing them from the oven. Allow to cool for 5-10 minutes on the baking sheet before eating or storing.
The roasted seeds are best stored in a glass airtight container in the pantry at room temperature. Stored this way, they can keep up to 3 months (that is, if they last that long).
The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.
Calories: 82kcal | Carbohydrates: 4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Fiber: 2g