Roasted Watermelon Seeds

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READY IN: 2hrs 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup watermelon seeds (black seeds only, from a whole watermelon)
  • 2
    tablespoons coconut oil
  • 1
    tablespoon salt
  • 1
    cup water
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DIRECTIONS

  • Fill a medium-size bowl with water, and add salt until water is heavily salted. Place seeds in the bowl, and let sit for 1 to 2 hours.
  • Preheat oven to 325°F. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.
  • If coconut oil is firm, place a tablespoon or two in the microwave for 10-30 seconds, until melted. Toss the seeds with coconut oil, adding a little bit at a time until the seeds are lightly coated. The more seeds you get from your watermelon, the more coconut oil you will need.
  • Scatter seeds in a single layer onto the baking sheet. Roast seeds for 25-35 minutes, until crisp, stirring after 15 minutes. Transfer to a paper towel and allow the seeds to cool completely before eating. To store, place seeds in a sealed container in the refrigerator.
  • NOTE - measurements are approximate, needed to put something in for posting purposes.
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