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Coconut Chips

coconuts sharp knife
refined sugar mechanical slicer
stainless steel spoon

paper/polyethylene or paper/foil/polyethylene bags

1. Pierce eyes of the coconut and allow water to drain.
2. Preheat oven at 177°C (350°F) and put dewatered coconut until it cracks.
3. Remove the coconut meat from the shell and parings.
4. Slice the coconut meat with a peeler.
5. Mix thoroughly 2 parts slices with 1 part sugar.
6. Soak for 30 minutes and drain.
7. Dry in an oven drier at 70°C (158°F) for 2 hours or use solar dryer until surface is dry.
8. Toast in an oven till golden brown.
9. Cool and pack.

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