Snack Roasted Sunflower Seeds
A recipe from Georgia Department of Education School Nutrition
Roasted sunflower seeds are super easy to make and perfect for serving on snack menus.
Ingredients:
- 6 1/2 lbs Sunflower, seeds, raw
- 3/4 cup Oil, vegetable
- 3 tbsp Salt, Kosher
Steps:
DAY PRIOR TO SERVICE:
- Place the sunflower seeds in a large mixing bowl and toss with oil to evenly coat.
- Sprinkle the salt over the seeds, then toss thoroughly with a spatula until every seed is evenly coated.
- Spread the sunflower seeds in a single layer on a parchment-lined baking sheet. Roast at 350°F for 5–10 minutes, stirring halfway through to ensure even browning.
- The seeds will be golden and fragrant. Remove from the oven and let them cool completely before serving or storing.
- Once cooled, portion 1-ounce servings for use as snack.
- Store, wrapped, labeled, and dated in dry storage for use.
Make sure to scrape the sides of the bowl so no seasoning is left behind.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 1 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #2 (Same Day)
Yield:
100
Portion Size:
1 ounce Sunflower Seeds
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 218 | cal |
| Saturated Fat: | 1 | g |
| Total Fat: | 18 | g |
| Sodium: | 140 | mg |
