Watermelon Jerky

Arrange 1 rack in the lower third and 1 rack in the upper third of the oven and preheat to 175°F. Line 2 large baking sheets with parchment paper.

Cut off rind and slice watermelon into strips about 1/4 inch thick, 1 inch wide and 4 inches long; the dimensions don't need to be exact.

Pat pieces dry and place on the prepared baking sheets.

In a small bowl, stir together salt, pepper and paprika. Sprinkle mixture evenly over watermelon.

Bake until watermelon is brick-red in color, 5 to 6 hours, rotating the pans back to front and top to bottom about every 2 hours. Don’t let watermelon brown or dry out; it will become crisp and chewy as it cools.

Let watermelon cool completely on the pans.

Jerky will keep in an airtight container or resealable plastic bag at room temperature for up to 1 week.