- 1 fresh coconut
- coarsely ground salt
After opening the coconut separate the meat from the shell. If desired, use a vegetable peeler to remove the brown outer skin. Rinse and dry the coconut. Using a mandoline or a vegetable peeler, remove slices from the edges of the coconut chunks.
Spread the coconut slices in a single layer on baking trays lined with baking paper. Season with salt. Bake at 350°C until roasted golden brown, about 10 minutes.
Serve fresh from the oven. Chips will become more crisp as they cool.
Tip: Salted coconut slices can also be eaten raw and are delicious served with cold beer.