Salted Coconut Chips

Preparation info
  • Makes

    4 to 5 cups

    • Difficulty


Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home

By Helen Witty and Elizabeth Schneider

Published 1979

  • About

A remarkably simple, tasty, and nourishing snack food, fairly high-priced in the shops but very inexpensive to make, these are thin, crispy crescents with lightly browned edges and a rich coconut flavor. Coconut chips you make at home aren’t likely to be around long enough to develop the predominantly oily character of some packaged chips.

The chips go well with Malaysian, Indonesian, Ceylonese, and Caribbean foods, as well as with Indian dishes. You might also try them as a garnish