Roasted Watermelon Seeds

• 1 cup watermelon seeds (black seeds only, from a whole watermelon)
• 2 tablespoons coconut oil
• 1 tablespoon salt
• 1 cup water

1. Fill a medium-size bowl with water, and add salt until water is heavily salted. Place seeds in the bowl, and let sit for 1 to 2 hours.
2. Preheat oven to 325u0b0F. Line a baking sheet with parchment paper. Drain the seeds and place on a towel to pat dry; use the towel to remove any goo around the seeds, if possible.
3. If coconut oil is firm, place a tablespoon or two in the microwave for 10-30 seconds, until melted. Toss the seeds with coconut oil, adding a little bit at a time until the seeds are lightly coated. The more seeds you get from your watermelon, the more coconut oil you will need.
4. Scatter seeds in a single layer onto the baking sheet. Roast seeds for 25-35 minutes, until crisp, stirring after 15 minutes. Transfer to a paper towel and allow the seeds to cool completely before eating. To store, place seeds in a sealed container in the refrigerator.
5. NOTE - measurements are approximate, needed to put something in for posting purposes.

watermelon seeds, coconut oil, salt, water

Taken from www.food.com/recipe/roasted-watermelon-seeds-536822 (may not work)