Roasted Melon Seeds

Name: Roasted Melon Seeds
Ingredients: Roasted Watermelon Seeds; 1.5 ounces (about 2.5 tablespoons) rinsed watermelon seeds, about the amount from a 10-ib. watermelon; 1/4 teaspoon olive oil; Salt, to taste; Roasted Muskmelon Seeds; 2 ounces (about 1/4 cup) of seeds (a ripe cantaloupe with yield about one ounce); 1.5 teaspoons sesame oil; 1.5 teaspoons soy sauce, plus extra for drizzling

8 ingredients

6 steps

Ingredients

Roasted Watermelon Seeds
1.5 ounces (about 2.5 tablespoons) rinsed watermelon seeds, about the amount from a 10-ib. watermelon
1/4 teaspoon olive oil
Salt, to taste
Roasted Muskmelon Seeds
2 ounces (about 1/4 cup) of seeds (a ripe cantaloupe with yield about one ounce)
1.5 teaspoons sesame oil
1.5 teaspoons soy sauce, plus extra for drizzling

Directions

1

Soak the seeds in extremely salty water for about an hour.
2

Preheat oven to 320°F. Line a baking sheet with parchment paper. Drain the seeds and pat dry. Toss with olive oil, just enough to coat, and salt. Place as a single layer on the baking sheet.
3

Roast seeds for about 20 minutes, until the oil has evaporated, and they look a little dried out. Cool completely before eating.
4

Rinse and drain the seeds, separating out any pulp. Let dry for at least an hour, preferably overnight.
5

Preheat oven to 320°F. Line a baking sheet with parchment paper. Mix soy sauce and sesame oil together in a small bowl and whisk to emulsify. Toss the seeds with the mixture.
6

Place as a single layer on the baking sheet and lightly drizzle with soy sauce. Roast seeds for about 20 minutes, until they turn golden. Cool completely before eating.