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Salt Toasted Coconut Chips



1 whole coconut

1 liter water

1/2 tsp salt


Any hard outdoor ground to smash your coconut Sharp knife or vegetable peeler Baking tray Oven How to Go outside, crush the coconut against any hard ground to open it (there are a few different ways to open the coconut, but I find this to be the easiest and by far fastest way). Pick up all the pieces and head indoors! Now remove the outer brown skin / shell (no need to remove the inner) and then thinly slice the coconut pieces with a sharp knife, or peel off strips using a vegetable peeler until all the coconut bits are turned in to coconut chips. I like to slice using a knife since I like the coconut bits quite thick (and crunchy!). Bring water and salt to a boil. Remove from heat, add the coconut chips and let sit for 1 minute, then drain. Pre heat the oven to 75°C. Spread out the coconut chips on a baking tray, toast in oven over night or until completely dry — and crispy! Let cool. Store in an airtight container, eat just as they are, sprinkled on your breakfast yoghurt or porridge or turn them in to “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.