Coconut Chips Food

COCONUT CHIPS

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.

HOMEMADE SPICED COCONUT CHIPS

Steps:

• Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
• Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
• Do Ahead
• Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.

COCONUT CHIPS

Steps:

• Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin, if desired. Rinse and dry coconut. Using a mandoline or a vegetable peeler, remove strips from edges.
• Divide coconut strips between 2 rimmed baking sheets in a single layer; season with salt. Bake until toasted, about 10 minutes.

COCONUT CHIPS

Steps:

• Preheat oven to 400 degrees F (200^C/Gas 6).
• Butter baking sheets.
• Bore two holes in eyes of coconut using a clean skewer or ice pick.
• Drain liquid from coconut.
• Bake coconut until shell cracks, about 15 minutes.
• Remove coconut meat from shell and peel off brown skin.
• Using a vegetable peeler, shave coconut into thin slices.
• Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
• Sprinkle with salt.

COCONUT CHIPS RECIPE

Steps:

• Preheat the oven to 325 and line a baking sheet with parchment paper.
• In a medium bowl, combine maple syrup, coconut oil, vanilla extract and salt. stir to combine.
• Add the coconut flakes and gently stir to coat it with the mixture.
• Spread the coconut flakes in an even layer on the parchment paper, drizzle any excess liquid over the coconut.
• Bake for 12 minutes, stirring and flipping the flakes every 3-5 minutes until crispy and golden. Watch them carefully in the last few minutes asn they can be easily burnt.
• Remove from the oven and let cool for 10 minutes, it will continue to crisp as it cools.
• Store in an airtight container at room temperature for up to a week.