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Easy Oven Dried Watermelon







Let’s talk watermelon!

If there is one fruit that captures the essence of summer, it’s watermelon! You’ll find it served as a sorbet, popsicle, thrown in salads, my personal favorite is chocolate dipped and my new favorite?

Dried Watermelon! 

Before you start telling yourself you can’t make it because you don’t own a dehydrator, think again, because you can actually make this in an everyday oven! Bonus, it’s a great way to salvage watermelon that’s on it’s way out. Over ripe watermelon will take on a grainy texture, which can be less desirable for most people. Why does this happen? The watermelon is simply drying out and alters the texture. 

If your watermelon is getting grainy, simply slice it and throw it in the oven!

When it comes to homemade dried fruit it can take upwards of 2hrs to finish. In a dehydrator though, it can take even longer. Keeping that in mind, there were recipes that required upwards of 24 hours to dehydrate watermelon. 

However, you can skip all that, throw it in the oven and have some ready to enjoy in just a few hours.  The trick? The right temperature and thickness of the watermelon. If you slice big chunks, you’re going to be waiting a century to have it fully dry out. Don’t slice too thick!

What else can you do with dried watermelon? Coat it in sugar free chocolate! Honestly though, it’s so good just as is!





What’s great about this recipe? Everything! It’s quick, easy, mitigates waste, is the perfect snack, packs tons of watermelon flavor, can easily be made in bulk, perfect for any season, can be throw in granola or trail mix, and even everyday cereal for a flavor punch!



If you love all things watermelon, you have to try this recipe for Dried Watermelon! 



Why this recipe is great: 





Mitigates waste

Perfect as a snack

Perfect for any season 






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Easy Oven Dried Watermelon

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  • Author: Gabrielle
  • Total Time: 4 hrs 10 mins
  • Yield: 40 - 50 pieces 1x



1/2 watermelon, sliced into 1/2 inch pieces


Preheat oven to 200 degrees.

Line a sheet pan with parchment paper.

Slice off the green and white portions of the watermelon. Slice into 1/2 inch thick pieces. The thinner the slices the fast they will dehydrate and the crispier they’ll be. The thicker slices will take on a more chewier texture.

Place them on the prepped pan leaving space between. If you have a lot, you can always use 2 pans. Bake for 4-6 hours or until all the moisture has been removed. Pieces should feel slightly soft and still pink. Be careful not to burn them. Store in an airtight container when done.

  • Prep Time: 5 mins
  • Cook Time: 4 - 6 hours








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