Cumin Coconut Chips

1. 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.

2. 2

   Drain the liquid into a bowl and reserve it for another use if desired.

3. 3

   Bake the coconut in a preheat 400F.

4. 4

   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.

5. 5

   With a vegetable peeler peel thin 1-inch-long slices of the coconut.

6. 6

   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 350F.

7. 7

   oven, stirring occasionally, for 12 to 15 minutes, or until they are golden.

No additional tips available.