Roasted Melon Seeds

1. 1

   Soak the seeds in extremely salty water for about an hour.

2. 2

   Preheat oven to 320u00b0F. 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. 3

   Roast seeds for about 20 minutes, until the oil has evaporated, and they look a little dried out. Cool completely before eating.

4. 4

   Rinse and drain the seeds, separating out any pulp. Let dry for at least an hour, preferably overnight.

5. 5

   Preheat oven to 320u00b0F. 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. 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.

No additional tips available.