Coconut chips

Coconut chips

Servings:	Serves 8 as a snack
Calories per serving:	175
Ready in:	50 minutes
Prep. time:	20 minutes
Cook time:	30 minutes
Recipe author:	Chef
First published:	3rd November 2012

An interesting use for that coconut! These coconut chips would make a novel accompaniment to a curry, as part of a selection of starters for an oriental meal or just as finger snacks with drinks.

They can be frozen in Tupperware-type containers so it's practical to process 3 or 4 coconuts at a time.

Top Tip!

Taste the coconut to check that it has not gone rancid before you start. It is a more common problem than you might think.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 fresh coconut
• Salt

Mise en place

• Preheat the oven to 160° C (325° F - gas 3)

Method

1. Drain the coconut of juice by piercing one of the eyes or breaking it over a sink
2. Break the coconut into two halves.
3. With a broad-bladed knife, carefully prise big lumps of the flesh away from the shell
4. If you wish you can peel the brown skin away with a potato peeler
5. Using a mandoline, food processor or exceptional knife skills, slice into wafer-thin shavings
6. If freezing the coconut chips, freeze at this point. They can be cooked from frozen but may take a little longer
7. Spread these evenly on one or two baking sheets, sprinkle with a little salt and bake for 30 minutes until crisp
8. Allow to cool then serve

Variations

Use lightly flavoured salt for a spicy version

See also

• preparing a fresh coconut

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