I was reading a local Houston magazine this week, and inside was a recipe for crispy baked watermelon rinds. Immediately I had to know what this was all about and give it a try! I've been thinking a lot about food waste lately. Reading other blogs about it, and being fascinated by Rob Greenfield and his famous youtubes on dumpster-diving, has got me all crazy about trying new ways to prepare our meals at home and completely using up the produce that comes out of the garden. There's just something very satisfying in that.
In all fairness though, I have chickens who are happy to eat what we don't, but even they sometimes turn up their beaks at those chewy melon skins and leave me to rake them up later. So here I am trying this out:
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| Chopping off rind from yummy part |
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| Sliced as thin as I could go without chopping fingers.. |
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| Coated in oil, pinch of chili powder, s/p, and fav seasoning rub |
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| Baked for approximately an hour at 330 degrees F |
I'm not sure how these were supposed to turn out, crispy-wise, that is. I definitely baked them longer than the recipe called for. They remind me a lot of kale chips, only chewier. They're okay! But, I think I am the only one in this family that is going to be indulging in these "vegan jerky strips".
