Ingredients
1 medium watermelon, seedless (cut into chunks)
¼ cup sugar
1. Blend watermelon chunks then strain out the liquid.
2. Soak a sheet of parchment paper in water for 30 seconds, then lay on a sheet pan.
3. Pour your pulp on the parchment paper (about 1/8th of an inch thick) and tilt your pan to evenly coat. Tap your pan on the counter a few times to evenly level the pulp.
4. Bake in the oven at your lowest setting (170 for 4 hrs) until top is dry to touch and no longer tacky.
5. Use scissors to cut into strips, then roll your strips up.
6. Store in an airtight container.
Ingredients
1 medium watermelon, seedless (cut into chunks)
¼ cup sugar
1. Blend watermelon chunks then strain out the liquid.
2. Soak a sheet of parchment paper in water for 30 seconds, then lay on a sheet pan.
3. Pour your pulp on the parchment paper (about 1/8th of an inch thick) and tilt your pan to evenly coat. Tap your pan on the counter a few times to evenly level the pulp.
4. Bake in the oven at your lowest setting (170 for 4 hrs) until top is dry to touch and no longer tacky.
5. Use scissors to cut into strips, then roll your strips up.
6. Store in an airtight container.