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Air Fryer Korean Watermelon Rind Crisps with Gochujang Mayo

Watermelon rind sliced thin, seasoned kimchi-style with gochugaru, garlic, and sesame, and air fried into savoury crisps, with a gochujang mayo dip.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Snack
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the crisps
  • watermelon rind from 1/4 watermelon, green skin removed, sliced 1/8 inch thick
  • 1 tbsp gochugaru
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 tbsp rice vinegar
  • 1 tsp fish sauce or 1.5 tsp soy/tamari
  • 1 tsp sugar or honey
  • 1 tsp toasted sesame oil
  • salt a pinch
  • oil spray
For the gochujang mayo
  • 1/3 cup mayonnaise
  • 1 tbsp gochujang
  • 1 tsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp honey
  • 1 tsp sesame seeds

Equipment

  • Air fryer
  • Sharp knife
  • Small bowl

Method
 

  1. Slice the pale rind into chip-size pieces about 1/8 inch thick. Salt lightly, rest 10 minutes, and pat dry thoroughly.
  2. Toss with the gochugaru, garlic, ginger, rice vinegar, fish sauce, sugar, sesame oil, and salt.
  3. Preheat to 360°F and spritz the basket. Cook in a single layer 8 to 12 minutes, flipping halfway, until the edges crisp and the colour deepens. Watch the last 2 minutes.
  4. Whisk the gochujang mayo ingredients and serve alongside.

Notes

Only the pale rind, not the green skin or the pink flesh.
Salt and dry hard — rind holds a lot of water.
Eat the flesh first and save the rinds — this is a use-it-up recipe.