Coconut Chips are a unique and innovative Continental recipe which are a healthy change from the regular fried chips that are quite unhealthy. This snack recipe is made using coconut flakes that are tossed into spices and then baked until crispy.
Begin by peeling the brown skin off of the coconut using a vegetable peeler (you can still eat this or add to oatmeal, smoothies, etc) and rinsing the white meat. Then, using either a vegetable peeler or mandolin, peel the coconut into chips/flakes. Dry the coconut chips either in an oven or dehydrator
Coconut Chips are a unique and innovative Continental recipe which are a healthy change from the regular fried chips that are quite unhealthy. This snack recipe is made using coconut flakes that are tossed into spices and then baked until crispy. You can serve these chips on special occasions like birthday parties, kitty parties, picnics, game nights or road trips in order to curb your sudden hunger pangs and will surely leave everyone astounded with your superb cooking skills. The taste of crispy coconut flakes, coated in a mélange of spices, feels like a flavorful explosion in the mouth and leaves everyone craving for more.
Ingredients of Coconut Chips
6 cup coconut flake
2 tablespoon honey
1/2 teaspoon powdered cinnamon
1/2 teaspoon powdered turmeric
1/4 cup water
2 tablespoon coconut oil
1/2 tablespoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon spice chili powder
o make Coconut Chips:
Step 1 Coat the flakes well
To prepare this snack recipe, start by preheating the oven at 180 degrees Celsius. Now, in a bowl, add honey, hot water, coconut oil and coconut flakes. Toss the flakes well to evenly coat the coconut flakes.
Step 2 Bake the chips
Now, add the salt, turmeric, curry powder, cinnamon powder, spice chili powder into the bowl and mix well. Once done, place the tossed flakes onto a baking tray evenly. Place the baking tray in the preheated oven and bake the coconut flakes for about 10-15 minutes or until they turn a bit orange and crispy. Make sure that your take them out after every 3 minute to toss them.
Step 3 Coconut chips are ready!
Once done, remove from the oven and keep aside for cooling. Transfer the crispy chips into an airtight container and serve anytime.
Tips:
You can skip adding red chili powder if you don't eat spicy food.
Adding coconut oil and curry powder gives the recipe the perfect South Indian touch.
Yes, toasted coconut flakes are low carb, keto friendly and paleo friendly. There are no added sugars or other ingredients needed—just dried coconut flakes baked in the oven. In one serving of these toasted coconut chips, you get 19g of ketosis-fueling fats, 5g of fiber, and only 2g of net carbs!
Unsweetened coconut usually comes in flakes or shreds, although you can sometimes find larger "chips" -- those big flakes commonly found in trail mix. Not all shredded or flaked coconut is dried
Coconut chips are great on salads, whether you're going with greens and raw veggies or taking an Asian-inspired turn with rice, grilled chicken or tofu, veggies, and peanut sauce.
he good news is you can save a few bucks on those pricey bags at the supermarket and make your own coconut chips at home. The idea of opening a coconut might seem intimidating, but have no fear—it’s much easier than you think.
First, choosing a good coconut is important. The eyes of the coconut, those three little holes on one end, are a good indicator. Any sign of discoloration could be mold and a sign the coconut isn’t fresh. Give it a good shake and make sure you hear a sloshing sound inside. This means there’s water inside (yes, coconut water!).
Once you’ve picked your coconut, you’ll need a screwdriver and hammer to get cracking. You can take a hammer to your coconut after the water has been drained, but a brief bake in the oven saves hands-on time, making it easier to pry the coconut meat from its shell. You just need to let the coconut cool completely before cracking.
