Preheat your oven to the lowest setting, around 170°F (77°C). Line a baking sheet with parchment paper.

Cut the watermelon into cubes and blend until smooth for 2-3 minutes to make the puree.

Optional: Strain the puree to remove pulp. Combine the strained puree with granulated sugar and lime juice in a bowl.

Pour the mixture onto the prepared baking sheet and spread it evenly to about ¼ inch thick.

Bake for 3 to 4 hours until the roll-up is dry but still slightly tacky to the touch.

Once dried, cool the roll-ups on the baking sheet and slice them into strips.

Store in an airtight container or wrap in parchment paper to keep fresh for up to 2 weeks.