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Epicurious
Gourmet

Cumin Coconut Chips

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

1 coconut without any cracks and containing liquid
2 teaspoons fresh lime juice
3/4 teaspoon ground cumin
cayenne to taste

Preparation

  1. Step 1

    With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid into a bowl and reserve it for another use if desired. Bake the coconut in a preheat 400°F. oven for 15 minutes, break it with a hammer on a work surface, and with the point of a strong small knife lever the flesh out of the shell carefully. With a vegetable peeler peel thin 1-inch-long slices of the coconut.

    Step 2

    In a bowl toss the coconut slices with the lime juice, the cumin, the cayenne, and salt to taste until they are coated well and bake them in a jelly-roll pan in the middle of a preheated 350°F. oven, stirring occasionally, for 12 to 15 minutes, or until they are golden.

TagsCoconutFruitLimeCitrusSnackNut FreeDairy FreeGluten FreeVeganVegetarianOven BakeGourmet
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