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Coconut chips

Australian Gourmet Traveller Caribbean snack recipe for coconut chips

By Andy Harris
  • Serves 8
  • 15 mins preparation
  • 25 mins cooking
Coconut chips
Coconut chips


  • 1 coconut (650 gm)


  • 1
    Preheat oven to 200C. Drain the coconut by using a hammer and screwdriver to pierce a few holes in the ‘eyes’ of the coconut, reserving the coconut water for another use. Using a hammer, give a few hard hits around the equator until coconut splits in half, then remove flesh. Using a small sharp knife, remove the brown rind from the flesh and discard, then using a peeler, pare the white flesh into long thin strips. Place on a baking tray and bake for 25 minutes or until lightly toasted and crisp. Season with sea salt. Serve warm or at room temperature.


Serve as a snack with

  • Author: Andy Harris