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Fiber-rich, crunchy sunflower seeds – a quick to make, gut-friendly snack!
A super simple, crunchy, and savory snack perfect for munching. These oven-roasted sunflower seeds are lightly salted and packed with healthy fats, making them a nutrient-dense alternative to chips.
Serving size: 0.25 cup
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
In a medium bowl, combine the raw sunflower seeds, olive oil, and fine sea salt. Toss thoroughly until every seed is lightly and evenly coated.
Pour the coated seeds onto the prepared baking sheet. Use a spatula to spread them into a single, even layer, ensuring no seeds are overlapping. This is the key to achieving a uniform, crispy texture.
Bake for 10-12 minutes, stirring the seeds at the 5-minute mark to promote even browning. The seeds are done when they are fragrant and a light golden-brown color. Watch them closely in the last few minutes as they can burn quickly.
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Fiber-rich, crunchy sunflower seeds – a quick to make, gut-friendly snack!
This american dish is perfect for snack. With 196.83 calories and 6.65g of protein per serving, it's a kidney-friendly, low-sodium, low-cholesterol, low-calorie, low-potassium option for your meal plan.
Remove the baking sheet from the oven and place it on a wire cooling rack. Let the sunflower seeds cool completely on the sheet for at least 20 minutes. They will become significantly crispier as they cool.
Once fully cooled, transfer the roasted seeds to an airtight jar or container. Store at room temperature for up to two weeks for optimal freshness and crunch.
