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Baked Coconut Chips

                              Credit: 
                              Quentin Bacon

Recipe Summary

Yield: Makes 2 cups

Ingredients

Ingredient Checklist

1 coconut

1 teaspoon salt

2 teaspoons packed light-brown or dark-brown sugar

1/2 teaspoon ground white pepper

      Cook's Notes

To open the coconut, test each of the three eyes at the stem end to find the softest eye; use an ice pick and a hammer to pierce it. Drain the liquid. Tap the coconut with the hammer to break it into large pieces. Pry out the flesh with an oyster knife, and remove the remaining brown skin with a vegetable peeler.

Gallery

Baked Coconut Chips

                              Credit: 
                              Quentin Bacon

Recipe Summary

Yield: Makes 2 cups

Baked Coconut Chips

                              Credit: 
                              Quentin Bacon

Baked Coconut Chips

                              Credit: 
                              Quentin Bacon

Baked Coconut Chips

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 1 coconut
  • 1 teaspoon salt
  • 2 teaspoons packed light-brown or dark-brown sugar
  • 1/2 teaspoon ground white pepper

Directions

Preheat oven to 350 degrees. Crack coconut; drain liquid. Remove flesh from shell; peel off skin. Using a vegetable peeler or mandoline, cut flesh into thin strips.

Toss coconut strips with salt, sugar, and pepper. Arrange coconut strips in a single layer on a baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.

      Cook's Notes

To open the coconut, test each of the three eyes at the stem end to find the softest eye; use an ice pick and a hammer to pierce it. Drain the liquid. Tap the coconut with the hammer to break it into large pieces. Pry out the flesh with an oyster knife, and remove the remaining brown skin with a vegetable peeler.

Cook’s Notes

To open the coconut, test each of the three eyes at the stem end to find the softest eye; use an ice pick and a hammer to pierce it. Drain the liquid. Tap the coconut with the hammer to break it into large pieces. Pry out the flesh with an oyster knife, and remove the remaining brown skin with a vegetable peeler.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Baked Coconut Chips

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Baked Coconut Chips

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest