Peel the rind from a large chunk of watermelon and slice the watermelon into strips that are about 1/4 inch thick. Lay out the strips on a parchment paper covered baking sheet. Drizzle with lime juice and a light dusting of salt, pepper, and paprika. Bake at 175 degrees for 8 hours, or until dehydrated and crispy/chewy. Store in an airtight container.