Purchasing ready-made coconut chips, particularly of the organic and designer-flavour variety, is tasty but pricy. Making them yourself is easy, speedy, delicious and comparatively inexpensive. Conclusion: make today and enjoy all week! They’re a good alternative to potato chips as they aren’t deep fried and are basically a whole food. Nonetheless, one should be mindful and not gobble the whole tray since coconut is a concentrated energy source (which is my way of saying it’s high in calories and fat and doesn’t do the same job as a vegetable nor does it replace a meal).
What you need:
- 3 cups coconut strips
- 2 tablespoons maple syrup
- 1 tablespoon unsalted curry powder or unsalted chili powder (the tex-mex stuff)
- 1/4 teaspoon salt
What you do:
- Preheat the oven to 300F (150C) and line a baking pan with parchment paper or a silicon pan liner.
- Toss all the ingredients together until well combined.
- Bake 20 minutes, mixing the strips and turning them so they toast evenly 2 or 3 times during the baking period.
- Remove from oven and cool completely before munching or storing in an air-tight container.
Crunchy Cooking 