Crisp Baked Coconut Chips

Recipe by
Total Time:
35 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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  • 1 Fresh Coconut
  • Salt to taste

How to Make Crisp Baked Coconut Chips

  • Preheat the oven to 160 degrees C.
  • First drain the coconut juice, either by piercing one of the coconut eyes with a sharp instrument or by breaking it carefully.
  • Lay the coconut on a board and hit the centre sharply with a hammer.
  • The shell should break clearly in two.
  • Having opened the coconut, use a broad bladed knife to erase the flesh away from the hard outer shell.
  • Take a piece of the flesh just to make sure it is fresh.
  • Peel away the brown skin with a vegetable peeler if you like.
  • Slice the coconut flesh into wafer thin shavings, using a food processor, mandolin or a sharp knife.
  • Sprinkle these evenly all over one or two baking sheets and sprinkle with salt.
  • Bake for about 25-30 minutes or until crisp, turning them from time to time.
  • Cool and serve. Any leftover chips can be stored in airtight containers.