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Preheat the oven to 100° C / 210° F (or 20° C / 70° F less with the fan on). Line a baking tray with baking paper.
Combine miso paste, olive oil, maple syrup, herbs and nutritional yeast in a medium size bowl. Mix well.
Add sunflower seeds and rub them into the miso mixture until they are all evenly coated.
Spread the mixture on the prepared baking tray in a thin layer (make sure the centre is thin or thinner than the edges), tidy up the edges as scraggly edges will burn easier.
Bake for 25-35 minutes, until the mixture has dried out and became a little darker but not burned. Cool completely.
Blitz some of the mixture in a coffee / spice grinder or crush in a pestle and mortar and leave some seeds whole for varied texture. Store in an air-tight container for 2-3 weeks.