Total Time
50mins
Prep 40 mins
Cook 10 mins

My husband and I have spent a fair amount of time in the Caribbean, especially the little island of Bequia. While there, we were introduced to coconut chips, which were served like a munchy mix during happy hour. A bit different, but they can be addictive. A hammer is helpful to crack open the baked coconut.

Directions

  1. Preheat oven to 400 degrees F (200^C/Gas 6).
  2. Butter baking sheets.
  3. Bore two holes in eyes of coconut using a clean skewer or ice pick.
  4. Drain liquid from coconut.
  5. Bake coconut until shell cracks, about 15 minutes.
  6. Remove coconut meat from shell and peel off brown skin.
  7. Using a vegetable peeler, shave coconut into thin slices.
  8. Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
  9. Sprinkle with salt.

Reviews

(1)
Most Helpful

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!

yogi June 09, 2003

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