Coconut Chips Recipe
Low-carb and keto-friendly coconut chips are an easy, homemade snack.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 350 F with a rack in the center.
-
Stabilize a coconut, then use a screwdriver to open two eyes and drain its water.
-
Bake the drained, unopened coconut on a tray for 20 minutes, then let it cool.
-
Reduce the oven temperature to 300 F.
-
Crack the cooled coconut by firmly tapping its center with a hammer while rotating it.
-
Separate the coconut meat from the shell using a butter knife, peel off the brown skin, and shave the meat into flakes.
-
Toss the coconut flakes with sea salt on a rimmed baking sheet, spreading them into a thin, even layer; use multiple sheets if making chips from multiple coconuts.
-
Bake for 20 to 25 minutes, stirring occasionally, until the chips are dried, crisp, and lightly golden.
-
Store cooled coconut chips in an airtight container.