Why You Shouldn't Waste the Rind
In a country that loves its watermelon, tons of rinds end up in the bin every summer. But this part of the fruit, which we're conditioned to discard, is perfectly edible and packed with benefits. The white part of the rind is a good source of fibre and contains
citrulline, an amino acid that may support heart health and improve blood flow. More importantly, using the rind is a fantastic way to practice zero-waste cooking. It challenges our perception of food scraps and transforms what was once waste into a valuable, delicious resource. It’s a small, satisfying step towards a more sustainable kitchen.
Preparing the Watermelon Rind
Proper preparation is the key to delicious crisps. First, make sure you wash the outside of the watermelon thoroughly before you slice it. Once you’ve enjoyed the pink flesh, you’ll be left with the rind. Using a sharp vegetable peeler, carefully remove the tough, dark green outer skin. You want to be left with the firm, pale white part. Some recipes leave a thin layer of pink flesh attached for extra sweetness, but for the crunchiest crisps, it’s best to work with just the white rind. Now, slice the white rind as thinly as possible. A mandoline slicer is your best friend here for uniform slices, but a sharp knife and a steady hand will also work. Aim for slices about 1-2mm thick—the thinner the slice, the crispier the final product.
The Basic Sweet and Spicy Recipe
This flavour combination is a crowd-pleaser and works beautifully with the neutral taste of the rind. For about 2 cups of thinly sliced rinds, you will need: - 1 tablespoon of olive oil or any neutral oil - 1 teaspoon of Kashmiri red chilli powder (for colour and mild heat) - ½ teaspoon of salt (adjust to taste) - 1 teaspoon of chaat masala for a tangy kick - 1 teaspoon of powdered sugar (to balance the flavours) In a large bowl, toss the thinly sliced rinds with the oil until they are lightly coated. In a separate small bowl, mix the chilli powder, salt, chaat masala, and sugar. Sprinkle this spice mix over the oiled rinds and toss thoroughly until every slice is evenly seasoned. Let them marinate for about 10-15 minutes to absorb the flavours.
Cooking to Crispy Perfection
You have two main options for cooking your crisps: baking in an oven or using an air fryer. **For the Oven:** Preheat your oven to 180°C (350°F). Arrange the seasoned rind slices in a single layer on a baking sheet lined with parchment paper. Do not overcrowd the pan; work in batches if needed. Bake for 15-20 minutes, flipping halfway through. Keep a close eye on them during the last 5 minutes, as they can go from golden to burnt very quickly. They are done when they are golden brown and crisp. **For the Air Fryer:** Preheat your air fryer to 180°C (350°F). Place the seasoned rinds in the air fryer basket in a single layer. Cook for 10-12 minutes, shaking the basket halfway through the cooking time. Again, the exact time will depend on your appliance and the thickness of your slices. They will continue to crisp up as they cool.
Flavour Variations to Explore
Once you've mastered the basic recipe, feel free to get creative. The watermelon rind is a blank canvas for flavour. - **Simple Salted:** Just toss with oil and a sprinkle of sea salt for a classic potato chip alternative. - **Tangy Amchur:** For a sour, tangy flavour reminiscent of street snacks, season with amchur (dry mango powder), black salt, and a pinch of roasted cumin powder. - **Herby & Garlicky:** Toss with olive oil, garlic powder, dried oregano, and a pinch of black pepper for a more Mediterranean-inspired crisp. - **Candied Rinds:** If you have a sweet tooth, you can also candy the rinds. This is a longer process involving boiling the rinds in a sugar syrup until they are translucent and then drying them, but the result is a chewy, sweet treat.
