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Mom came back from Jamaica back in the 60's and made these as a salty snack with beer. I think she baked then 
They resembled french fries
anybody savvy?
They resembled french friesanybody savvy?
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Re: coconut chips?
er, no.
like this? -
Re: coconut chips?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: R00TS</div><div class="ubbcode-body">Mom came back from Jamaica back in the 60's and made these as a salty snack with beer. I think she baked then They resembled french fries
anybody savvy? </div></div>
Don't know about these, but my arteries are clogging just reading the post.
7/5th of all people do not understand fractions.Comment
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Re: coconut chips?
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">er, no.
like this? </div></div>
lol those would be hashbrowns ya got there
I guess I better wait for some <span style="text-decoration: line-through">older </span>more experienced Jamaican cooks to come along
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Re: coconut chips?
yes
just cut/slice up the dry coconut and spread on a baking sheet sprinkle lil salt and bake.
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Re: coconut chips?
Dats it? pan oiled?
I already tried this and they didnt taste the same
Thanky Tanya.. I'll try againComment
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Re: coconut chips?
it name roast coconut
mi a try memba if dem need fi soak...
soon comeComment
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Re: coconut chips?
This looks like tape worms
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Re: coconut chips?
PHOTO CREDIT: Luca Trovato
Toasted Fresh Coconut with Coarse Salt
Salted and then toasted, relatively thick slices of coconut become savory chips: fragrant and addictive. They're perfect before a main course of grilled fish or fowl.
Serving: 6-8
1 whole fresh coconut, cracked in half, hard shell removed (see below)
1 to 2 tablespoons coarse sea salt, or to taste
Heat the oven to 350 degrees F. Using a mandoline, vegetable slicer or very sharp chef's knife, slice the chunks of coconut into strips about 1/8 inch thick. Depending on the size of the coconut, the slices will range from 2 inches to 4 inches in length. Working in batches, spread the slices on a baking sheet, being careful not to crowd them on the pan. Scatter 1/2 teaspoon salt over the slices and bake for 5 minutes, checking to make sure they don't burn. Turn them with a spatula and continue baking for another 3 to 7 minutes until golden brown. Serve warm or at room temperature. Toasted coconut is best eaten the same day but can be stored in an airtight container overnight at room temperature.Comment
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Re: coconut chips?
Yes just like this, only more golden
I didn't use course salt
They even said addictive in the recipe
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Re: coconut chips?
My Viet Namese friends made them but they were sweet & fried in oil. Oh my GAWD they were good!!
But then again... it's coconut!! How can one go wrong with coconut!! 
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Re: coconut chips?
so tru I'm making these as soon as i get a cooler day and some sea salt. My Moms coming to town next week and I want to surprise her. 
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