Homemade Spiced Coconut Chips Recipes
COCONUT CHIPS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.
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- Crack open the coconut. You can choose from one of these four easy methods for opening a coconut. Otherwise, simply use a hammer and hit along the middle of the coconut, twisting it as you hit (while holding it firmly, with a kitchen towel underneath to keep it from sliding). The coconut will start to crack, and you can then pull it open. Open it over a bowl to drain the coconut water (which you can drink).
- Gather the Coconut Meat. Use a butter knife to slot between the meat and shell and wiggle. Work your way around the coconut and it will eventually come loose. Some bits may break, that's perfectly normal.You could also use a specific 'coconut tool' OR use the 'freezer' hack; place the whole coconut in the freezer overnight and then follow 'step 1'. Usually, the shell just chips right away from the meat.
- Peel the coconut. Begin by peeling the brown skin off of the coconut using a vegetable peeler (you can still eat this or add to oatmeal, smoothies, etc) and rinsing the white meat. Then, using either a vegetable peeler or mandolin, peel the coconut into chips/flakes.
- Dry the coconut chips either in an oven or dehydrator. If using the oven method, spread the coconut chips in a single layer on a large baking sheet and dry at 60ºC/140ºF for around an hour. It may take longer, depending on your oven. I check on mine after 30 minutes, give them a shake, and then place back in the oven and check every 10 minutes, to stop them from 'toasting' or burning.
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