Curried Coconut Chips – a delicious recipe with coconut, curry powder, salt, sugar, cayenne, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400F.
2
Pierce the softest eye of coconut with an ice pick or skewer and drain
3
liquid.
4
Bake coconut in oven 15 minutes and on a work surface break open with a
5
hammer. With point of a small knife carefully pry flesh out of shell and
6
cut
7
into large pieces. With a vegetable peeler shave coconut along cut edges
8
into
9
thin strips.
10
Reduce oven temperature to 350F.
11
In a bowl stir together remaining ingredients and add coconut strips. Toss
12
mixture well and spread in one layer in 2 large shallow baking pans. Bake
13
chips in upper and lower third of oven, switching position of pans halfway
14
through baking and stirring occasionally, until crisp and beginning to turn
15
golden, 15 to 20 minutes. Chips keep in an airtight container at room
16
temperature 4 days.
5
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 coconut without any cracks and containing liquid, 2 tsp curry powder, 1 1/2 tsp salt, 1 tsp sugar, and more.
Yes, Curried Coconut Chips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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