Preheat oven to 350°F
Rinse melon seeds under warm tap water using a mesh strainer.
Let drain a few minutes.
Dump out onto a clean dry paper towel. And pat dry.
Place seeds into a small bowl.
Drizzle a small amount of olive oil onto seeds. Just enough to coat them.
Pour seeds onto parchment lined baking sheet.
Spread the seeds out so they are in a single layer. (I used the back of a spoon, tapping off the sticking seeds)
Bake 10 minutes.
Stir up the seeds and bake an additional 3-5 minutes.
Let cool. And use.
NOTE! The color of the seeds do not matter as long as they are as thick and about just as hard as the black seeds. Do not use the ultra thin white seeds. My seeds are various stages of the black hardened seeds. All of same size are best.
NOTE! Amount of seeds doesn't matter. Just when u buy a seeded watermelon cut the melon into bite sized cubes, pick out the seeds and set aside. Store melon in an airtight container for easy on the go bite sized, seed free snack.