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1. Preheat the oven to 325°. With a small, sharp knife slice the coconut into paper-thin chips about 2 inches long.
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2. Spread the chips in one layer in a shallow baking pan and sprinkle them with the salt.
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3. Stirring occasionally, toast the chips in the middle of the oven for about 30 minutes, or until they are brown and crisp.
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4. Cool the chips to room temperature before serving. In a tightly covered jar, the chips may safely be kept for 2 to 3 weeks.
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