Caramelized Coconut Chips

http://www.MelJoulwan.com/2011/06/13/carmelized-coconut-chips/

Man! I really want something salty-crispy right now. I wonder what would happen if I toasted these things then sprinkled them with salt?

That was my thought process before my my kitchen experiment yielded such surprisingly irresistible results.

 

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).

Thursday nights in the Joulwan household, circa the 1980s, were “popcorn night.” In sixth grade, I wrote an ode to popcorn, such was my devotion to the salty snack. Even though it’s not on the paleo-approved menu, I still think of popcorn as my favorite food. These cinnamon-caramelized coconut chips do not taste like popcorn, but they do approximate the experience: the saltiness and mild sweetness, the blend of white and brown bits, and that ever-so-satisfying crunch.

Caramelized Coconut Chips

Makes 1 cup | Prep 10 seconds | Cook 3 minutes | Whole30 compliant

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Ingredients:

  • 1 cup unsweetened coconut chips

  • 1/4 teaspoon sea salt

  • pinch cinnamon

Directions:
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.

And now, a coconut chip haiku:

Salty sweet and crisp

Not popcorn but paleo

Hail coconut chips

 

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Posted by Melissa Joulwan June 13, 2011
IN NibblesRecipesWhole30
TAGS: coconut

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