Preheat your oven to 180°C (350°F) and line a rimmed baking sheet with parchment paper or keep it unlined for direct roasting.
Spread the raw sunflower seeds evenly in a single layer on the baking sheet, making sure they’re not piled up.
If desired, drizzle the seeds with a teaspoon of neutral oil and toss gently to coat. Sprinkle the coarse sea salt evenly over the seeds.
Place the baking sheet in the oven and roast for 10 minutes, then remove and stir the seeds with a spatula or spoon to promote even browning.
Return the seeds to the oven and continue roasting for another 8-10 minutes, keeping a close eye for color changes and aroma. The seeds should turn a warm golden-brown and smell nutty and toasted.
Once the seeds are evenly toasted and fragrant, remove the baking sheet from the oven and transfer the seeds to a cooling rack or plate to cool completely, allowing them to crisp up further.
After cooling, taste a seed to check for crunch and flavor. If desired, toss with additional spices like smoked paprika or cayenne for extra flavor while still warm.
Store the cooled seeds in an airtight container at room temperature for up to a week for maximum freshness and crunch.
Enjoy these homemade roasted sunflower seeds as a snack, sprinkle over salads, or mix into trail mixes for a smoky, crunchy kick.
