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Savory Sunflower Seed Crunch

Savory Sunflower Seed Crunch

4
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
8
Difficulty
Easy
This unique, gluten-free snack is similar to a super-delicate brittle, but it’s savory instead of sweet since egg white—not sugar—keeps the sunflower seeds together. No cinnamon? Try using a pinch of allspice or nutmeg instead. This recipe is tasty on its own as a snack, but it’s also delicious crushed into smaller bits and sprinkled over a salad, soup, or roasted vegetables to add extra flavor and crunch.

Ingredients

Cooking spray

4 spray(s)

Egg whites

1 item(s)

Canola oil

2 tsp

Chili powder

¾ tsp

Ground cinnamon

⅛ tsp

Sunflower seeds

1½ cup(s), salted, dry-roasted

Instructions

  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper and coat with cooking spray.
  2. In a medium bowl, beat the egg white until frothy. Beat in the oil, chili powder, and cinnamon. Add the sunflower seeds and toss to coat. Spread into an even, thin layer on the prepared pan.
  3. Bake the sunflower seeds for 10 minutes. Using a spatula, turn the seeds over in sections. Continue to bake until golden, about 5 minutes. Let cool completely, then break into pieces. Store in an airtight container at room temperature for up to 5 days.
  4. Serving size: about ½ cup

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