Food & Cooking Recipes Snacks Coconut Chips 3.1 (95) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 5, 2021 Print Rate It Share Share Tweet Pin Email These coconut chips pair perfectly as a garnish on your favorite coconut cake, or as a tasty afternoon snack. Ingredients 1 coconut Coarse salt Directions Preheat oven to 350 degrees. Test each of the three eyes at stem end of coconut to see which is the softest. Then use an ice pick (or a screwdriver) and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard. Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle. Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces. Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin, if desired. Rinse and dry coconut. Using a mandoline or a vegetable peeler, remove strips from edges. Divide coconut strips between 2 rimmed baking sheets in a single layer; season with salt. Bake until toasted, about 10 minutes. Rate it Print