Roasted Melon Seeds

• 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

1. Soak the seeds in extremely salty water for about an hour.
2. Preheat oven to 320u0b0F. 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 320u0b0F. 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.

watermelon seeds, watermelon seeds, olive oil, salt, cantaloupe, sesame oil, soy sauce

Taken from food52.com/recipes/73001-roasted-melon-seeds (may not work)