1. Slice a whole watermelon in half the long way. Set half aside, unless doubling the recipe.

2. Remove watermelon rind on the remaining half. With the watermelon half face down, slice horizontally into sheets about an inch and a half in height. You should have 2-3 flat sheets of watermelon and a leftover rounded piece that you can set aside.

3. One sheet at a time, carefully cut watermelon into slices that are 1/4 an inch thick. Trim the edges until you are left with lots of slices resembling the dimensions of a thin granola bar.

4. In a bowl, combine the grated jalapeno and lime juice. Liberally brush each piece of watermelon with the mixture on both sides.

5. Place the watermelon slices on the dehydrator, careful not to overcrowd. They will be ready when they have a glossy finish and almost break when bent--about 12 hours. Place in a glass container and enjoy within 3 days.