Prep: 30 mins
Cook: 45 mins
Total: 75 mins
Servings: 24 servings
Yield: 2 1/2 cups
A quick stroll down the snack aisle of any grocery store and you’ll notice coconut chips growing in popularity. Keto and low-carb devotees know crispy flakes of coconut are a great way to satisfy the salty, sweet, crunchy craving of potato chips without the starchy carb overload.
The good news is you can save a few bucks on those pricey bags at the supermarket and make your own coconut chips at home. The idea of opening a coconut might seem intimidating, but have no fear—it’s much easier than you think.
First, choosing a good coconut is important. The eyes of the coconut, those three little holes on one end, are a good indicator. Any sign of discoloration could be mold and a sign the coconut isn’t fresh. Give it a good shake and make sure you hear a sloshing sound inside. This means there’s water inside (yes, coconut water!).
Once you’ve picked your coconut, you’ll need a screwdriver and hammer to get cracking. You can take a hammer to your coconut after the water has been drained, but a brief bake in the oven saves hands-on time, making it easier to pry the coconut meat from its shell. You just need to let the coconut cool completely before cracking.
Ingredients
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1 whole coconut
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Sea salt, to taste
Steps to Make It
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Gather the ingredients. Preheat the oven to 350 F with rack in center.
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Stabilize the coconut using a kitchen towel so it doesn’t wobble. Place the tip of the screwdriver in one of the eyes and give it a few firm taps until the screwdriver goes all the way in, opening a hole.
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Repeat with one more eye or both (this allows the water to flow out faster), then turn the coconut upside down over a glass to catch all the coconut water. Reserve for another use.
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Place the drained, unopened coconut on a tray and bake for 20 minutes. Let cool. Decrease the oven temperature to 300 F.
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To crack the coconut, hold it wrapped in a kitchen towel with the eyes facing away from you and use a hammer to tap it firmly in the center. Rotate the coconut with each strike of the hammer to create a fracture around the middle.
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Once opened, slide the tip of a butter knife between the coconut meat and shell. Use a vegetable peeler to peel away the brown skin, then peel the coconut into flakes.
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On a rimmed baking sheet, toss the coconut flakes with sea salt. Spread the chips into a thin, even layer. Airflow is important for even baking, so if you’re planning to make chips from multiple coconuts then you’ll need multiple baking sheets.
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Bake, stirring occasionally, until dried, crisp and lightly golden, 20 to 25 minutes.
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Store cooled coconut chips in an airtight container.
Recipe Variations
Change up this basic recipe with your favorite potato chip seasoning:
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 59 |
| % Daily Value* | |
| Total Fat 6g | 7% |
| Saturated Fat 5g | 25% |
| Cholesterol 0mg | 0% |
| Sodium 100mg | 4% |
| Total Carbohydrate 3g | 1% |
| Dietary Fiber 1g | 5% |
| Total Sugars 1g | |
| Protein 1g | |
| Vitamin C 1mg | 3% |
| Calcium 2mg | 0% |
| Iron 0mg | 2% |
| Potassium 59mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
