Caribbean Plate: A Recipe For Coconut Chips From Jamaica


By Sarah Greaves-Gabbadon
CJ Travel Editor

Need a nibble to go with that rum punch? Do what the folks at Ocho Rios’ Jamaica Inn do during their nightly cocktail hour and whip up a bunch of these crispy coconut chips. The oven-baked snacks are super-simple to make, fiber-rich, and, if you indulge in moderation, won’t blow your diet. (Because we like to save all our calories for cocktails.)


1 coconut (make sure it’s mature and bone-dry)
dash sea salt


Crack coconut open and remove the flesh from the shell. Using a mandolin, thinly slice coconut. Spread on a baking tray and sprinkle lightly with salt. Bake at 250 degrees Fahrenheit until crisp and golden. Enjoy immediately.

— CJ


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