We often need a quick snack to eat on the street or even at home during work. Therefore, coconut chips, in addition to being delicious, are a great option for these occasions. You can find them in bags ready to be consumed in markets and even in health food stores. However, making it at home is cheaper, makes a lot and tastes even better. Check out the sweet and savory versions of this recipe now.
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Ingredients for Salted Coconut Chips
- 1/2 dry coconut (fresh pulp);
- 2 teaspoons onion powder;
- 1 teaspoon garlic powder;
- Salt.
Ingredients for Sweet Coconut Chips
- 1/2 dry coconut (fresh pulp);
- 2 tablespoons of brown sugar (or your preference).
Method of preparation for both
- Separate two baking sheets and, in each of them, season with sugar and the other with garlic and onion powder;
- Then, take a vegetable peeler and make coconut shavings;
- Transfer these coconut chips to the baking sheets and mix them well to spread the flavors in the coconut pieces;
- Then preheat the oven to 180ºC and take the baking sheets inside for approximately 15 minutes;
- Then, turn off the oven fire, stir the baking sheets so that they brown evenly and keep it still closed for another 15 minutes;
- If you open the oven and find that they are not quite crispy yet, repeat this same process;
- However, if it is already crispy enough, let it cool completely and only then store it.
Obs.: You can store your coconut chips out of the fridge for up to 15 days.
Learn how to store and preserve your coconut chips
When the coconut chips are completely at room temperature (not hot at all), store them in an airtight container to prevent air from getting in and losing their crunch. If you don't have such a container, you can put a piece of plastic over the lid to keep the air out of the container.