Slow-baked watermelon turns out wonderfully crisp and chewy — a fabulous vegan stand-in for jerky. It makes an addictive snack, and is also delicious crumbled over salads and soups. Watch our how-to video.
Special Diets:
Method
Arrange 1 rack in the lower third and 1 rack in the upper third of the oven and preheat to 175°F. Line 2 large baking sheets with parchment paper.
Cut off rind and slice watermelon into strips about 1/4 inch thick, 1 inch wide and 4 inches long; the dimensions don't need to be exact.
Pat pieces dry and place on the prepared baking sheets.
In a small bowl, stir together salt, pepper and paprika. Sprinkle mixture evenly over watermelon.
Bake until watermelon is brick-red in color, 5 to 6 hours, rotating the pans back to front and top to bottom about every 2 hours. Don’t let watermelon brown or dry out; it will become crisp and chewy as it cools.
Let watermelon cool completely on the pans.
Jerky will keep in an airtight container or resealable plastic bag at room temperature for up to 1 week.
Nutritional Info
Serving Size
about 4 pieces
Calories
60
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.