Watermelon bacon

By Vijaya Selvaraju
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  • 20 strips of watermelon flesh (15 centimeters long, 5 centimeters wide, and 6 millimeters thick)
  • 1 lime
  • Smoked paprika
  • Salt


  1. Preheat oven to 175 degrees.
  2. Line two sheet pans with parchment paper, and lay ten strips of watermelon on each, spacing them out evenly.
  3. Season watermelon strips, with a squeeze of lime juice, and a sprinkling of smoked paprika and salt.
  4. Bake for eight hours, or until completely dehydrated and crispy.
  5. Peel of parchment paper and store in an airtight container. Enjoy!


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