Coconut Chips
1 coconut
Salt to taste
Preheat oven to 350 degrees. Puncture coconut eyes with a screwdriver or other
strong, sharp object. Drain liquid into a container to save for future use. Bake
whole coconut for 20 minutes.
Crack shell with a few taps of a hammer. Pry meat away from shell, using a
blunt-edged knife to separate if necessary. Using narrowest slicing blade of a
food processor available, cut coconut chunks to form the longest possible
slices. Arrange these in a single layer on a cookie sheet. Bake for 10 to 12
minutes or until light golden brown. Immediately sprinkle with salt. Cool and
serve. May be stored in a sealed plastic container.
Makes 3 cups.