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Slice off the ends of the watermelon then remove the outer rind.
Chop into smaller sections then add to blender and blend for one minute.
Pour into a bowl through a fine mesh sieve or cheesecloth. Use a whisk or spoon to push any extra liquid through until you are left with watermelon pulp.
Add optional sugar to sweeten more, if desired.
Soak a sheet of parchment paper in water for 30 seconds, then lay it on a sheet pan.
Pour the watermelon pulp on the parchment paper (about ⅛th of an inch thick) and tilt the pan to evenly coat.
Tap the pan on the counter a few times to evenly level the pulp.
Bake in the oven at the lowest setting (around 170°F) for about 4 hours, or until the top is dry to the touch and no longer tacky.
Cut into long strips about 1 inch wide using scissors, then roll up the strips.
Store in an airtight container at room temperature for up to 6 months.