Salted Coconut Chips, Jamaica Inn

1 coconut, without any cracks and containing liquid

Preheat oven to 400 degrees F. Pierce the softest eye of the coconut with an ice pick or skewer and drain liquid. Bake coconut in oven 15 minutes and on a work surface break open with a hammer. With a small knife carefully pry flesh out of shell and cut into large pieces.

Reduce oven temperature to 300 degrees F.

With a sharp knife, cut coconut into very thin slices (about 1/16 inch) and spread in one layer in two large shallow baking pans. Season coconut generously with salt and bake chips in upper and lower thirds of oven, switching position of pans halfway through baking and checking occasionally to remove chips as they become crisp and golden, 20 to 30 minutes. Cool chips and mound in serving bowl.

Makes about three cups.