Ingredients:
1 slightly mature coconut ( husk removed, only shell remains)
refined sugar
How to make Coconut Chips:
- Pierce eyes of coconut and allow water to drain. Heat dewatered coconut in oven until shell cracks.
- Remove meat with paring knife. Wash white meat with water and slice very thinly.
- Mix thoroughly 2-part slices with 1 part sugar (by weight) over low fire in saucepan.
- Stir constantly. Continue heating until chips are evenly coated with sugar and dry in appearance.
- Toast sugarcoated chips in oven 90°C to 100°C until chips turn golden brown.
- Cool then pack in moisture-proof polyethylene film bags. Store in tightly covered containers.
Cool Culinary Tips – Crispier Chips Sprinkle salted ware over banana chips or potatoes while frying. This makes them a lot crispier and fun to eat.
