Remove coconut meat from shell in large pieces. Do not remove brown skin; it enhances the flavor.

Slice very thin with a potato peeler and spread on a shallow baking sheet. Place in 200°F oven for 2 hours. Reduce heat as low as possible to keep coconut from becoming too brown.

Toast for another 2 hours stirring several times until a golden brown. Remove from oven. Salt can be added at this time, if desired.

Store in airtight jars in cool place, after completely cooled.

Editor's Note: You can make toasted coconut chips by baking at a higher temperature for a shorter time, but WATCH IT LIKE A HAWK - it can burn very quickly.

Na Lima Kokua,
the Helping Hands of the Pacific Tropical Botanical Garden

DATE: September 1985

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