Roasted Watermelon Seeds

Equipment

• Large colander or mesh strainer
• Medium saucepan (for boiling)
• Clean kitchen towel or paper towels
• Rimmed baking sheet
• Parchment paper or silicone baking mat
• Raw Watermelon Seeds: 1 cup (collected from ripe black-seeded watermelons)
• Water: 4 cups (for boiling)
• Sea Salt: 1 ½ teaspoons (divided: 1 tsp for boiling water, ½ tsp for roasting)
• Olive Oil or Avocado Oil: 1 tablespoon
• Optional Seasonings: Garlic powder, smoked paprika, cayenne pepper, or onion powder (¼ teaspoon each)

Ingredients

Cooking Equipment

• Large colander or mesh strainer
• Medium saucepan (for boiling)
• Clean kitchen towel or paper towels
• Rimmed baking sheet
• Parchment paper or silicone baking mat

Ingredients

• Raw Watermelon Seeds: 1 cup (collected from ripe black-seeded watermelons)
• Water: 4 cups (for boiling)
• Sea Salt: 1 ½ teaspoons (divided: 1 tsp for boiling water, ½ tsp for roasting)
• Olive Oil or Avocado Oil: 1 tablespoon
• Optional Seasonings: Garlic powder, smoked paprika, cayenne pepper, or onion powder (¼ teaspoon each)

Instructions

1. Collect black seeds from your watermelon as you slice it. Place the seeds into a colander and rinse thoroughly under cool running water. Use your fingers to rub away any lingering pink fruit pulp or sticky juice.
2. Transfer the washed seeds to a medium saucepan. Add 4 cups of water and 1 teaspoon of sea salt. Bring the water to a gentle boil over medium-high heat, then reduce heat to low and simmer for 10 minutes .
3. Why this matters: Boiling in salted water allows the salt to penetrate the husk and softens the outer shell so it gets light and crispy when baked rather than tough.
4. Drain the seeds through a fine-mesh colander. Spread them out in a single layer on a clean kitchen towel or paper towels. Pat them dry gently and let them air-dry for at least 15–20 minutes. The seed hulls must be completely dry to achieve a crisp texture in the oven.
5. Preheat your oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper. Transfer the dried seeds to a bowl. Drizzle with 1 tablespoon of olive oil or avocado oil, remaining ½ teaspoon sea salt, and any desired spices. Toss well until every seed is evenly coated.
6. Spread the seeds in a single, un-crowded layer on the prepared baking sheet. Place in the oven and roast for 15 to 20 minutes , tossing or shaking the pan halfway through.
7. The seeds are finished when they smell toasted, sound crisp when stirred with a spatula, and have turned a deep golden brown.
8. Remove the baking sheet from the oven and let the seeds cool completely on the tray. They will continue to crisp up as they cool down to room temperature.

Nutrition

Calories: 158 kcal — · Protein: 8 g 16% · Fat: 13 g 17% · Carbohydrates: 4 g 1% Dietary · Saturated Fat: 2.5 g 12% · Fiber: 2 g 7% · Sugar: 0 g 0% · Sodium: 220 mg 10%