How to Make Roasted Watermelon Seeds
Dark colored watermelon seeds should be preferred. Wash well, removing any pulpy matter.
Spread washed seeds out in a single layer, on a clean surface to dry inside or out in the sun. If drying out in the sun, be sure to put a layer of cheesecloth over them to protect them from the birds.
Roast at 325 degrees F. on a baking sheet in a preheated oven for 15 – 20 minutes. Drizzle some olive or sunflower oil on the roasted seeds while still hot and sprinkle evenly with sea salt. Allow to cool completely before eating.
These salted, tasty watermelon seeds can be stored and enjoyed as munching snack. Roasted and salted watermelon seeds remains as one of the traditional Egyptian snacks. These seeds can also be ground into cereal and used to make bread or used in stews and soups.