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Harvest sunflower seeds when they are plump with dark stripes and the leaves start to brown. 3 large flowers yield 1 lbs. of seeds
Cut the flower heads and ensure the seeds are dry enough to fall out when rubbed.
Rub the seeds from the flower heads into a bowl and rinse out excess plant material.
Soak the seeds in a salt brine for 12-24 hours, using a plate or bowl to submerge them.
Drain and remove the seeds, laying them out on napkins to remove excess moisture. Do not rinse or remove the brine in any way.
Spread the seeds evenly on cookie sheets and roast in the oven at 300 degrees for 30-45 minutes until crisp. For more seasoning, you can lightly oil your seeds. I like mine very salty and add more salt to the brine step.