This healthy and nutritious snack from Nicole’s Table is also easy to make. The hardest part is opening the fresh coconut. Read about our visit to Nicole’s Table, a Caribbean cooking class in Antigua.
Dry coconut pieces, removed from the coconut shell.
Salt (to taste)
Preheat the over to 350 degrees F.
Using a carrot peeler slice off thin slices of the coconut pieces and place on a cookie sheets.
Bake for 20 minutes, watching carefully and turning the chips often to ensue even cooking and browning.
Remove from the oven and salt to taste. Serve as above, warm or cool. Store in an airtight container.