Prep. time: 10 minutes
Waiting time: Sun drying
Cooking time: Less than 10 minutes
In collaboration with Janyne Richert of Tel Aviv
"Watermelons with seeds are still grown on a large scale in Israel because people here love nibbling roasted watermelon seeds while watching soccer on TV. As the tension builds, the bowls empty!"
- For a delicious snack, dry watermelon seeds in the sun on a baking sheet (if they’re not dry, bring them into the house at night and put them back in the sun the next day).
- Put a little salt water on a baking sheet and place the watermelon seeds on top in a single layer. Roast in a 180°C / 350°F oven, turning occasionally, until crunchy, about 10 minutes.
- Season to taste with salt.
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