Ingredients
Scale
- 4 cups seedless watermelon, cut into 1-inch thick wedges
- 2 tbsp coconut oil, melted
- 2 tbsp fresh lime juice
- 1 tbsp honey or agave syrup
- ¼ cup shredded toasted coconut
- Pinch of salt
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the watermelon into fry-shaped wedges.
- Melt the coconut oil and brush it evenly over each watermelon slice; sprinkle with salt.
- Arrange the watermelon fries on a parchment-lined baking sheet.
- Bake for 25-30 minutes until edges are golden brown and crispy.
- While baking, mix shredded coconut, honey, lime juice, and a pinch of salt in a bowl to create the dip.
- Serve warm with the Coconut Lime Dip.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: - For extra texture, freeze the watermelon slices for about 30 minutes before baking. - Add chili powder or lime zest for an exciting twist on flavor. - Store leftovers in an airtight container in the fridge for up to two days; enjoy cold or reheat briefly.