Light Bites Recipes - Coconut Chip Recipe

Ingredients

• 1 fresh coconut

• salt

Serves 8

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Method:

1. Preheat the oven to 160°C/325°F/Gas 3. First drain the coconut juice, either by piercing one of the coconut eyes with a sharp instrument or by breaking it carefully.

2. Lay the coconut on a board and hit the centre sharply with a hammer. The shell should break cleanly in two.

3. Having opened the coconut, use a broad-bladed knife to ease the flesh away from the hard outer shell.

4. Taste a piece of the flesh just to make sure it is fresh. Peel away the brown skin with a potato peeler; if you like.

5. Slice the coconut flesh into wafer-thin shavings, using a food processor; mandoline or sharp knife.

6. Sprinkle the shavings evenly all over one or two baking sheets and sprinkle with salt.

7. Bake for about 25-30 minutes or until crisp, turning them from time to time. Cool and serve. Any leftovers can be stored in airtight containers.

Note: Coconut chips are a tasty nibble to serve with drinks. The chips can be sliced ahead of time and frozen (without salt), on open trays. When frozen, simply shake into plastic boxes. You can then take out as many as you wish for the party.

Cook's Tip: This is the kind of recipe where the slicing blade on a food processor comes into its own. It is worth preparing two or three coconuts at a time, and freezing, surplus chips. The chips can be cooked from frozen, but will need to be spread out well on the baking sheets, before being salted. Allow a little longer for frozen chips to cook.