Baked Coconut Chips
About this Recipe
- 1 Coconut
- 1/2 tsp Sea Salt
- 1/8 tsp Black Pepper, freshly cracked
Be careful sharing with your friends and family, they’ll be gone faster than you know it!
Step by Step Instructions
Preheat oven to 400 degrees. Find the 3 eyes on the coconut. With a screwdriver and hammer, pierce though 2 of the 3 eyes and drain the water out. Make a small doughnut stand out of foil for the coconut to sit on.
Set coconut eyes side down on doughnut. Place on a sheet tray in the preheated oven. The coconut will begin to crack when it is done, 15-20min. If it doesn’t crack, take it out at 20 min. Let the coconut cool to the tough, about 15-20min.
Place coconut on a cutting board and cover with a towel. Bash the coconut with your hammer until fully opened. Peel the thick, brown outer shell off the white coconut flesh. The flesh will have brown skin on the side where the outer shell was. Peel off the brown skin with a potato peeler.
Preheat oven to 325 degrees. Using the potato peeler or a mandolin, thinly slice the white coconut flesh into “smiley face” chips. Sprinkle evenly with salt and pepper on both sides.
On a large parchment lined sheet tray, layer a single layer of chips. Cook until golden brown, about 12-15min depending on how toasted you like them! I like mine a little darker and usually cook them for 15-17min.
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