With the growing popularity of the ketogenic diet, scads of keto fans are flocking to coconut products to get their hit of healthy fats. I am a longtime fan of coconut in all forms – coconut oil, coconut milk, coconut butter, shredded coconut – and of course, coconut chips. Have you ever tried making your own coconut chips?
Coconuts don't grow on trees where I come from, but in recent years it’s now possible to find a whole coconut to enjoy at health food stores and even conventional grocery stores. There are many ways that you can use the whole coconut, and coconut chips are a great way to enjoy a healthy snack without the store-bought packaging. They may not be quite as easy to make as the beloved and ever-popular kale chips, but these are seriously amazing.
The first step to making coconut chips is cracking one open. You can discover a few different methods to do that here. In the event that you don't have a deserted tropical beach and a stray tree stump to huck your coconut against, you are likely to have cement nearby. When cracking open your coconut, no matter the method, please do so safely! We want all of your fingers and toes intact.
These coconut chips are so satisfying, sweet and coconutty with just a hint of sea salt. It's like a day at the beach for your taste buds. These coconut chips make an amazing afternoon snack and are tasty when sprinkled on salads, in soups, over your fave chicken or fish, or mixed into a trail mix.
However, if you find the idea of cracking open your own coconut crazy – you can also purchase coconut meat at the grocery store. Sometimes you’ll find it in the freezer section, or there are canned varieties. That way, you can enjoy the goodness of homemade coconut chips without the workout.
The seasoning in this recipe is very simple – just sea salt. Take liberties if you’re so inclined, as there are many ways to flavour this up:
Sweet Coconut Chip Flavours
- Maple syrup or honey
- Matcha + cinnamon
- Mint chocolate
- Ginger + allspice
Savory Coconut Chip Flavours
- Curry powder
- Basil and oregano
- Coriander, cumin and cinnamon
- Garlic powder
- Onion powder
- Miso + olive oil
- Sweet or Smoked Paprika
Yield: 1 cup
- 1 coconut (get the older, furry variety), cracked and shelled
- Sea salt to taste (this will depend on the size of the coconut - start off with ⅛ tsp and adjust from there)
- Preheat oven to 350
- Remove the coconut meat - a fork or knife can be useful to pry it away from the shell.
- Grate the coconut into thin chips, either using a large box grater or a mandolin.
- Sprinkle on the sea salt.
- Bake for 20 minutes or until coconut begins to look brown at the edges and is dry to the touch.
- Store in an airtight container.
Image iStock bhofack2