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Roasted watermelon seeds in a small dish on a countertop.
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Watermelon Tokhmeh (Roasted Seeds)

A crunchy, nutty snack made from roasted watermelon seeds, seasoned simply with salt or traditional angelica powder.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Snack
Cuisine: Middle-Eastern, Persian
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 4
Calories: 53kcal
Author: Candice Walker

Ingredients

  • ¼ cup watermelon seeds
  • ⅛ tsp salt
  • ⅛ tsp golpar ground angelica powder

Instructions

  • Rinse and dry the seeds. Toss with salt (and optionally golpar). Spread evenly on a baking sheet.
    A clear glass bowl filled with dark roasted watermelon seeds topped with light brown ground spice.
  • If your seeds are dry: Bake at 350°F (175°C) for 12-18 minutes.
    If your seeds are wet: Bake at 300°F (150°C) for 20-30 minutes.
    Either way, stir or shake the pan once halfway through. They're done when the shells are dry, crisp, and lightly golden in spots.
    Watermelon seeds scattered across a metal baking sheet in a single layer, lit by sunlight.

Nutrition

Calories: 53kcal | Carbohydrates: 1g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 0.4mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 0.5mg | Iron: 0.01mg
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