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.
1 whole coconut
Sea salt (to taste)
Steps to Make It
Gather the ingredients. Preheat the oven to 350 F with rack in center.
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.
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.
Place the drained, unopened coconut on a tray and bake for 20 minutes. Let cool. Decrease the oven temperature to 300 F.
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.
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.
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.
Bake, stirring occasionally, until dried, crisp and lightly golden, 20 to 25 minutes.
Store cooled coconut chips in an airtight container.
Change up this basic recipe with your favorite potato chip seasoning:
BBQ spice (doubles as “bacon” chips)
Sour cream and onion
Salt and vinegar