How to make coconut chips | Very Easy |

Unlike most other chips, you don’t need any oil to help these snacks crisp up. Because coconut has a naturally high fat content, the flakes naturally release their oils as they bake. Coconut contains a large amount of medium-chained fatty acids, which are readily used by the body as energy.You’ll also get a healthy dose of fiber and minerals, like brain-boosting manganese.

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Coconut has so many healthy qualities to it. Let’s look at a few:

Coconuts are very nutritious and rich in fiber, vitamins, and minerals.
Once thought of as unhealthy because of being a high saturated fat, we now know that the fat is different from most other fats. Being a saturated fat it will not turn rancid at high heat like vegetable oils. So cooking with it is ideal.
It is the richest source of medium-chain triglycerides (MCTs). MCT’s are burned for energy and they do not circulate in the blood stream like other fats. Instead, they are sent straight to the liver and converted into energy. Since the body does not store the fat, eating coconut oil can help with weight loss. I eat 2 Tablespoons in the morning before my workout and have plenty of energy.

You will need:

1 Coconut (get the older, furry variety), cracked and shelled.
Large grater or mandolin

EASY way of cracking a coconut.

Here’s how to get all that sweet water and meat in just a few easy steps:

Locate the three “eyes” at the stem end of the coconut. Use a screwdriver to test which one is the softest, then pierce.
Invert the coconut over a bowl or glass and shake if necessary. Once you get all the water out, move on to the meat!


Preheat oven to 400°F (200°C) degrees. Place coconut on a rimmed baking sheet and bake for 10 minutes, or until the hard outer shell begins to crack. It will crack all by itself and the shell will be that much easier to remove…

Remove coconut and set aside until cool enough to handle. Wrap coconut in a kitchen towel; holding coconut with one hand, tap it with the back of a cleaver or chef’s knife, or hit it with a hammer, in the same place several times.
Remove from hard outer husk. A fork or knife can be useful to pry it away from the shell.


Preheat oven to 120 °C (250 °F)
Grate the coconut down either using a large grater or even better would be a mandolin.
Bake for about 20 mins or until coconut begins to look brown at the edges and is dry to the touch.
Allow the coconut to cool. It will become perfectly crisp.
Store: In a glass jar or in an airtight container up to 1 week.

Use to top frosted cakes, cupcakes, pastry bars, cookies, ice cream, yogurt and granola just to mention a few. Give it a try!!


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