Baked Coconut Chips
These baked coconut chips are sweetened with brown sugar. From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
- Yield: Makes 2 cups
Photography: Quentin Bacon
Source: Martha Stewart Living, April 2006
- 1 coconut
- 1 teaspoon salt
- 2 teaspoons packed light-brown or dark-brown sugar
- 1/2 teaspoon ground white pepper
Preheat oven to 350 degrees. Crack coconut; drain liquid. Remove flesh from shell; peel off skin. Using a vegetable peeler or mandoline, cut flesh into thin strips.
Toss coconut strips with salt, sugar, and pepper. Arrange coconut strips in a single layer on a baking sheet. Bake until chips are deep golden, about 10 minutes. Serve hot or at room temperature.