Ingredients
-
20 strips of watermelon flesh (15 centimeters long, 5 centimeters wide, and 6 millimeters thick)
-
1 lime
-
Smoked paprika
-
Salt
Directions
- Preheat oven to 175 degrees.
- Line two sheet pans with parchment paper, and lay ten strips of watermelon on each, spacing them out evenly.
- Season watermelon strips, with a squeeze of lime juice, and a sprinkling of smoked paprika and salt.
- Bake for eight hours, or until completely dehydrated and crispy.
- Peel of parchment paper and store in an airtight container. Enjoy!
