Coconut chips are made from the flesh of fresh coconuts. Unlike fried potato chips, coconut chips are gently dried or roasted in an oven. Because they are cut from fresh, round coconuts, coconut chips have a long and slightly curved shape. Depending on how long they are roasted and/or what flavorings are added, coconut chips range in color from white or cream to golden brown.
Coconut chips are a delicious snack and also used in cooking and baking. Try them as an alternative to fried potato chips or add an exotic flavor to dishes by adding coconut chips to muesli, sweets, desserts, Indian dishes, or fruit salads. You can also use coconut chips for a tasty and pretty cake garnish.
You can purchase many different types of coconut chips in supermarkets, organic food stores, and Asian grocery stores. They are gently baked or roasted until they are dry and crisp and are available sweetened, spiced, or plain. Search specialty shops and online shops if you are searching for high-quality raw coconut chips.
To make coconut chips, use a vegetable peeler, cheese grater, or a sharp knife to cut thin slices off the coconut meat. Sweeten or spice the coconut if desired, then roast it in your convection oven at 170 °C (350 °F) for 10–12 minutes. Use a lower temperature or use a dehydrator if you want your chips to be raw.1
Store your coconut chips in a cool and dry location. Coconut chips will remain fresh for about two years at room temperature if kept in a sealed container, and one year after being opened.
While fresh coconut has a coconut water content of 45%, coconut chips have a residual water content of 2-3% because of the roasting or drying process. Almost 68% of the calories in coconut chips come from fat, most of which is saturated.2
Saturated fatty acid intake has a significant effect in raising serum cholesterol levels. According to more recent studies, coconut fat may have a positive impact on the metabolism of fats because of the effects of medium-chain lauric acid. It has not been established yet whether medium-chain lauric acid only increases the beneficial HDL cholesterol levels, or both HDL and the damaging LDL levels.3, 4
From Wikipedia: Botanically, the coconut fruit is a drupe, not a true nut. Like other fruits, it has three layers: the exocarp, mesocarp, and endocarp. The exocarp is the green, leathery, waterproof outer covering of the fruit. Together with the mesocarp, it makes up the fibrous "husk" of the coconut. The mesocarp is composed of a fiber, called coir, which has many traditional and commercial uses. The endocarp, or shell, has three germination pores (micropyles) or "eyes" that are visible on its outside surface once you remove the husk.
Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. Later, the endosperm matures and deposits onto the coconut rind during the cellular phase, developing into coconut flesh. Fresh coconut flesh is sliced and dried or baked to make coconut chips.5
The coconut flesh is shaved into thin, narrow strips. Depending on the production method, the coconut strips are then either dried at temperatures not exceeding 42 °C (108 °F), roasted, or baked. Some companies use coconut palm sugar or whole cane sugar to caramelize their chips.