Ingredients:

1 teaspoon of sugar
1 1/2 teaspoons of salt
1/4 teaspoon of cayenne
2 teaspoons curry powder
-and containing liquid
1/4 teaspoon of freshly
-ground black pepper
1 coconut without any
-cracks and containing
-liquid

Directions:

Preheat the oven to 400 degrees F. and
pierce the softest eye of coconut with
an ice pick or skewer and drain liquid.

Bake coconut in oven 15 minutes and on
a work surface break open with hammer.

With point of a small knife carefully
pry the flesh out of shell and cut in
large pieces.

With a vegetable peeler shave coconut
along cut edges into thin strips.

Reduce the oven temperature to 350 F.
In a large bowl and stir together the
remaining ingredients and add coconut
strips.

Toss mixture well and spread into one
layer in 2 large shallow baking pans.

Bake the chips in the upper and lower
third of oven, switching the position
of the pans halfway through baking.

For at least 15 to 20 minutes stir the
chips occasionally until its crisp and
beginning to turn golden.

Chips keep in an airtight container at
room temperature 4 days. Makes about 3
cups.