This is barely a recipe, but my kitchen experiment – Man! I really want something salty-crispy right now. I wonder what would happen if I toasted these things then sprinkled them with salt? – yielded such surprisingly irresistible results, I feel compelled to share.
I’m not sure if you’ll compliment or curse me after you’ve tried these. I’m ready for either response (and both!).
Salty, sweet, crispy, and luscious with coconut fat, these chips are great on their own as a snack (eat them alongside some cold grilled chicken and fresh, raw veggies, and you’ve really got something) or sprinkled on top of savory dishes like rogan josh, coconut curry, curry fried f’rice, or coconut-almond green beans… even mixed into a quickie shrimp salad (cold salad shrimp, homemade mayo, fresh parsley, a squeeze of lime juice).
Caramelized Coconut Chips
1 cup unsweetened coconut chips
1/4 teaspoon sea salt
1. Mix the sea salt and cinnamon in a small bowl and set aside.
2. Heat a non-stick pan over medium-high heat for about 2 minutes. Add the coconut flakes and distribute evenly so they form a shallow layer in the bottom of the pan. Stir frequently – they begin to crisp and turn brown pretty quickly. This step took me, like, 3 minutes maybe, so pay attention! When the flakes have reached an appealing level of toastiness, remove from the heat.
3. Sprinkle the hot coconut flakes with the salt-cinnamon blend and toss until evenly seasoned. Allow to cool, then store in an air-tight container.
If you can’t find coconut chips near you, you can buy them online. (I pay about 40 cents per ounce at my grocery store.)
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