Oven Roasted Sunflower Seeds (with flavor options)

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A delicious snack that is easy to make and better than store bought!

Prep Time12

Cook Time40

Total Time12 40

Course: Snack

Keyword: sunflower seeds

Servings:

Calories: 46kcal

1 teaspoon oil
1 teaspoon sea salt more or less, depending on your taste. Use powdered popcorn salt or very fine grain.

1/3 cup buttermilk powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dill
1½-2 teaspoons salt or to taste (keep in mind this mix makes more than one batch)
1/2 teaspoons black pepper
1/2 teaspoons sugar
1/8 cayenne pepper

2 tablespoons hatch chile powder any other pepper powder will work here too, chipotle, ancho, or more paprika and a couple pinches of cayenne for heat
2 tablespoons paprika
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1½ teaspoons salt or to taste (keep in mind this mix makes more than one batch)

Clean and rinse the seeds. Make sure all inedible pieces are cleaned out of your seeds.
Mix together the salt and water in a large bowl to make a brine. For 1/2lb or 4 cups of seeds, use the ratio of 4 cups water to ⅓ cup salt. Ensure the seeds are completely submerged in the brine for even coverage. We like to use a plate on top to hold them down. Soak for at least 12 hours.
After the soak, rinse the seeds in a colander.
Dry the seeds thoroughly with a towel, then put seeds back in a mixing bowl.
Add oil and your preferred seasoning option. Use 1 teaspoon of powdered salt for salt flavor, 2-3 tablespoons of the chili seasoning mix, or ¼ cup for the ranch mix. IMPORTANT NOTE: The seasoning mixes make more than one recipe worth. Don't add the whole thing!! You can adjust to taste prior to baking but keep in mind the spice mellows a little as it cooks.
Cook in a preheated oven at 300 degrees for 35-45 minutes. Check halfway through the bake and use a spatula to gently turn the seeds for even cooking. Bake until the seeds are dry and crispy.
Take out, let cool, and enjoy. Roasted sunflower seeds store best in an airtight container for up to 3 months.

If using a seasoning mix, the recipe creates more than what you need for 4 cups or a half pound of sunflower seeds. Only add what the recipe instructs.
Use popcorn salt or salt that has been pulsed in a high powered blender to make it finer. It will adhere to the seeds better, coat them better, and help enhance the taste.
Pulsing the seasoning mix in a blender before using will make it fine and help it to stick better to the seeds.