Guest guest Posted September 17, 2007 Report Share Posted September 17, 2007 Caribbean Coconut Chips 1 ripe hard coconut salt Drain, open, shell, and peel the coconut as described above. Cut the coconut pieces into paper-thin chips, using a mandoline, vegetable peeler, or food processor fitted with a slicing blade. Preheat the oven to 350 degrees. Arrange the strips on a baking sheet and lightly sprinkle with salt. Bake the chips until crisp and golden brown, 8 to 10 minutes, turning with a spatula to ensure even cooking. Transfer the chips to a wire rack to cool completely. Store the chips in an airtight container away from heat or light. The chips will keep for up to a week, although they seldom survive the afternoon at our house. If they should become soft or soggy, you can rebake them until crisp. Makes 2 to 3 cups. Ask a question on any topic and get answers from real people. Go to Answers. Quote Link to comment Share on other sites More sharing options...
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