Scoop pulp and seeds all into a medium mixing bowl. Cover with filtered water until the pulp is under water.
Bake for 25 minutes.
After 25 minutes, stir and check doneness. Cook an additional 7 minutes at a time until crisp and golden brown.
Store in an airtight container up to a month. I like to use zip-top snack bags for quick additions to lunches!
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com