Watermelon seeds should be collected and placed in a colander. Use only the black seeds; avoid using the tiny, white seeds. Clean the watermelon thoroughly in a sieve to get rid of any extra.

Once it has been cleaned, spread it out evenly on a baking sheet and let it dry. A nice way is to dry outside in the sun. Although seeds can be patted dry, they roast considerably more successfully when they are totally dry.

Watermelon seeds should be heated in a frying pan over medium-high heat and turned over until toasted.

Stir the salt into the water in the cup until it dissolves. When the water has evaporated, pour salt water into the frying pan and simmer, stirring occasionally.