Cumin Coconut Chips

Directions

1. 1
   With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole.
2. 2
   Drain the liquid into a bowl and reserve it for another use if desired.
3. 3
   Bake the coconut in a preheat 400F.
4. 4
   oven for 15 minutes, break it with a hammer on a work surface, and with the point of a strong small knife lever the flesh out of the shell carefully.
5. 5
   With a vegetable peeler peel thin 1-inch-long slices of the coconut.
6. 6
   In a bowl toss the coconut slices with the lime juice, the cumin, the cayenne, and salt to taste until they are coated well and bake them in a jelly-roll pan in the middle of a preheated 350F.
7. 7
   oven, stirring occasionally, for 12 to 15 minutes, or until they are golden.