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The Spruce Eats / Jennifer Perillo
A quick stroll down the snack aisle of any grocery store and you’ll notice coconut chips growing in popularity. Keto and low-carb devotees know crispy flakes of coconut are a great way to satisfy the salty, sweet, crunchy craving of potato chips without the starchy carb overload.
The good news is you can save a few bucks on those pricey bags at the supermarket and make your own coconut chips at home. The idea of opening a coconut might seem intimidating, but have no fear—it’s much easier than you think.
First, choosing a good coconut is important. The eyes of the coconut, those three little holes on one end, are a good indicator. Any sign of discoloration could be mold and a sign the coconut isn’t fresh. Give it a good shake and make sure you hear a sloshing sound inside. This means there’s water inside (yes, coconut water!).
Once you’ve picked your coconut, you’ll need a screwdriver and hammer to get cracking. You can take a hammer to your coconut after the water has been drained, but a brief bake in the oven saves hands-on time, making it easier to pry the coconut meat from its shell. You just need to let the coconut cool completely before cracking.
Ingredients
- 1 whole coconut
- Sea salt (to taste)
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F with rack in center.
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Stabilize the coconut using a kitchen towel so it doesn’t wobble. Place the tip of the screwdriver in one of the eyes and give it a few firm taps until the screwdriver goes all the way in, opening a hole.
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Repeat with one more eye or both (this allows the water to flow out faster) then turn the coconut upside down over a glass to catch all the coconut water. Reserve for another use.
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Place the drained, unopened coconut on a tray and bake for 20 minutes. Let cool. Decrease the oven temperature to 300 F.
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To crack the coconut, hold it wrapped in a kitchen towel with the eyes facing away from you and use a hammer to tap it firmly in the center. Rotate the coconut with each strike of the hammer to create a fracture around the middle.
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Once opened, slide the tip of a butter knife between the coconut meat and shell. Use a vegetable peeler to peel away the brown skin, then peel the coconut into flakes.
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On a rimmed baking sheet, toss the coconut flakes with sea salt. Spread the chips into a thin, even layer. Airflow is important for even baking, so if you’re planning to make chips from multiple coconuts then you’ll need multiple baking sheets.
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Bake, stirring occasionally, until dried, crisp and lightly golden, 20 to 25 minutes.
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Store cooled coconut chips in an airtight container.
The Spruce Eats / Jennifer Perillo
Recipe Variations
Change up this basic recipe with your favorite potato chip seasoning:
- BBQ spice (doubles as “bacon” chips)
- Sour cream and onion
- Salt and vinegar
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