Coconut Chips
- 1 fresh coconut
- salt
1. Preheat the oven to 160°C/325°F/ Gas 3. First drain the coconut juice, either by piercing one of the coconut eyes with a sharp instrument or by breaking it carefully.
2.
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3. Having opened the coconut, use a broad-bladed knife to ease the flesh away from the hard outer shell. Taste a piece of the flesh just to make sure it is fresh. Peel away the brown skin with a potato peeler, if you like.
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4. Slice the flesh into wafer-thin shavings, using a food processor, mandoline or sharp knife. Scatter these evenly all over one or two baking sheets and sprinkle with salt. Bake for about 25-30 minutes or until crisp, turning them from time to time. Cool and serve. Any leftovers can be stored in airtight containers.
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COOK'S TIP
This is the kind of recipe where the slicing blade on a food processor comes into its own. It is worth preparing two or three coconuts at a time, and freezing, surplus chips. The chips can be cooked from frozen, but will need to be spread out well on the baking sheets, before being salted. Allow a little longer for frozen chips to cook.
Serves 8 as a snack.