Simple Homemade Roasted Sunflower Seeds for Your Snack Cravings

Enjoy the perfect crunch of homemade roasted sunflower seeds, a healthier alternative to pre-packaged snacks.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 cups

Course: Snacks

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Raw Sunflower Seeds Choose fresh seeds for the best flavor and texture.
2 tablespoons Olive Oil Helps to achieve an even roast and enhances the seeds' nuttiness.
1 teaspoon Sea Salt A dash of salt elevates the natural flavor of the sunflower seeds.

For the Seasoning

1 teaspoon Smoked Paprika Imparts a warm, smoky essence that complements the seeds beautifully.
1 teaspoon Garlic Powder Adds a savory punch; adjust the amount for personal preference.
1/4 teaspoon Cayenne Pepper Provides a kick; use according to your spice tolerance.
1 tablespoon Honey Optional; can be swapped for maple syrup for a vegan touch.

Equipment

oven
mixing bowl
baking sheet
parchment paper

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a mixing bowl, spread the raw sunflower seeds evenly and drizzle olive oil. Sprinkle with sea salt and toss gently.
Transfer the coated seeds to the prepared baking sheet in a single layer and roast for 15-20 minutes, stirring halfway through.
Mix together smoked paprika, garlic powder, cayenne pepper, and optional honey in a small bowl while the seeds roast.
After roasting, immediately transfer the seeds to the bowl with the seasoning and toss to coat evenly.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 7gProtein: 8gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 1gCalcium: 20mgIron: 1mg

Notes

Store in an airtight container; can be refrigerated or frozen for longer shelf life.

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