Coconut Chips
- Ready In:
- 50mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
directions
- Preheat oven to 400 degrees F (200^C/Gas 6).
- Butter baking sheets.
- Bore two holes in eyes of coconut using a clean skewer or ice pick.
- Drain liquid from coconut.
- Bake coconut until shell cracks, about 15 minutes.
- Remove coconut meat from shell and peel off brown skin.
- Using a vegetable peeler, shave coconut into thin slices.
- Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
- Sprinkle with salt.
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Reviews
-
These are a bit different, true... but very yummy if you like coconut and very easy to eat! I sprinkled them with a little salt and a bit of sugar, and instead of butter, used coconut oil on the pans. Very nice snack for summer or if you're dreaming of tropical vacations. I bet they'd go great with some pina coladas! Getting the coconut shell off wasn't easy. Maybe I should have used Fanny Farmer's advice, "The easiest way to open a fresh coconut is to fling it onto a cement or rock surface (not the kitchen floor)." LOL!
Tweaks
-
These are a bit different, true... but very yummy if you like coconut and very easy to eat! I sprinkled them with a little salt and a bit of sugar, and instead of butter, used coconut oil on the pans. Very nice snack for summer or if you're dreaming of tropical vacations. I bet they'd go great with some pina coladas! Getting the coconut shell off wasn't easy. Maybe I should have used Fanny Farmer's advice, "The easiest way to open a fresh coconut is to fling it onto a cement or rock surface (not the kitchen floor)." LOL!
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0