Salt toasted coconut chips

Portioner: 4 portioner

1. 1

   Go outside, crush the coconut against any hard ground to open it. Pick up all the pieces and head indoors.

2. 2

   Remove the outer brown skin/shell and thinly slice the coconut pieces with a sharp knife, or peel off strips using a vegetable peeler.

3. 3

   Bring water and salt to a boil. Remove from heat, add the coconut chips and let sit for 1 minute, then drain.

4. 4

   Preheat the oven to 75°C. Spread out the coconut chips on a baking tray, toast in oven overnight or until completely dry and crispy. Let cool.

5. 5

   Store in an airtight container, eat just as they are, sprinkled on your breakfast yoghurt or porridge or turn them into 'coconut bacon' by toasting them a bit extra in a dry pan, drizzle with 1 tsp of tamari + 1/2 tsp maple syrup. Let cool.