📖 Instructions

1. First, carefully wash the watermelon rind under cold, running water. Be sure to scrub it thoroughly to remove any dirt or residue.
2. Next, remove the outer green skin from the watermelon rind using a vegetable peeler or a sharp knife. This part is tough and not pleasant to eat, so make sure you get it all off.
3. Now, remove the pink flesh, leaving only the white part of the rind. A paring knife works well for this. Try to be as precise as possible to avoid wasting any of the usable rind.
4. Slice the prepared watermelon rind into thin, even strips, about 1/8 inch thick. The thinner the strips, the crispier they'll become. Aim for consistent sizes to ensure even cooking.
5. In a medium-sized bowl, combine the sliced watermelon rind with 2 tablespoons of granulated sugar. Toss to coat evenly. This step helps draw out moisture and adds a touch of sweetness. Leave to sit for about 20 minutes.
6. While the rind is sitting, preheat your oven to 225°F (107°C). Low and slow is the key to getting them crispy without burning.
7. Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
8. Drain any excess liquid from the sugared watermelon rind. Spread the rind strips in a single layer on the prepared baking sheet, ensuring they aren't overcrowded.
9. Place the baking sheet in the preheated oven and bake for 1.5 to 2 hours, flipping the crisps halfway through. They're ready when they turn golden brown and are crisp to the touch. Keep an eye on them, as baking times may vary depending on your oven.
10. Remove the baking sheet from the oven and immediately sprinkle the baked watermelon rind crisps with finely chopped fresh mint. The heat will help release the mint's aroma.
11. Let the Watermelon Rind & Mint Crisps cool completely on the baking sheet. They will crisp up further as they cool. Don't be tempted to eat them hot!
12. Store the cooled Watermelon Rind & Mint Crisps in an airtight container at room temperature. They should stay crisp for up to a week, if they last that long!