In a glass bowl, add the sunflower seeds, water and sea salt.  Make sure that the seeds are all under the water.  Stir and set aside for 7-12 hours.

Rinse well with cool water.

Preheat the oven to the lowest setting, usually 170 degrees.  Line a baking sheet with unbleached parchment paper.

Pour the seeds evenly over the parchment paper.  Roast on low heat for 8-10 hours until the seeds are dehydrated.

NOTE:  If you have a dehydrator, this process will be easier but may take up to 12 hours to dehydrate the seeds.