1. Slice watermelon into 1/4 inch thick pieces about an inch wide, and 4-6 inches long
2. If using a seeded watermelon, be sure to remove the seeds
3. Sprinkle with seasoning if desired
4. Arrange on dehydrator trays, and dehydrate at 145º for 10-12 hours, or until completely dried through
5. Store in an airtight container
6. For long term storage, consider freezing, or vacuum sealing with an oxygen absorber
7. Note: For any sort of room temperature storage, you must be sure the watermelon is 100% dry

To dry in the oven, arrange slices on a rack such as a cooling grid, placed on a cookie sheet to catch drips, and place in the oven with the door propped open. Turn oven on to its lowest heat setting, and allow to dry. This could take as much as 24 hours due to the reduced air flow in an oven.