Anyone that knows me knows I love coconut. Coconut water, flakes, cake or curry – It’s one of my favourite ingredients. This week I tried something a little different; chilli coconut chips. Tossed in warming chilli, smokey paprika and tasty garlic granules, these toasted coconut chips are ideal for tossing over a salad or eating on the go.
I enjoy a handful of these when I get in from work – they keep anger at bay during the pre-dinner slump. And I also pick at them sometimes of an evening; they help me feel a little less hangry* towards puppy daddy while he eats Doritos**. (Disclaimer* I’m always hangry, but if anything is going to curb it, it will be coconut chilli chips. Disclaimer** nothing compares to Doritos, chilli heatwave is my all-time fave.)
A good source of fibre, healthy fat, iron and zinc, these toasted coconut chips are pretty much guilt free. Packed full of flavour, they’re easy to make (it takes just 15 minutes from start to finish) and make a tasty alternative to crisps. If you’ve got a sweet tooth, you could definitely create your own sweet version with cinnamon and coconut sugar.
The beauty of these babies is that you can pretty much add whatever you want to them. I went for a mix of smokey paprika, salt, cayenne chilli pepper, chilli flakes and garlic granules. Melted coconut makes all the flavouring stick to the chips, although you could use olive oil if that’s all you’ve got lying around. Aside from a little re-jig mid-way through cooking, these take next to no effort, plus they’ll last in an air-tight container for at least a week, so they’re definitely worth trying.
Toasted coconut chips recipe
2 Tbs coconut oil/olive oil
2 Cups Coconut Flakes (I get mine up in Holland & Barrett as I never seem to find them in supermarkets)
1 Tsp smoked paprika
½ Tsp cayenne chilli pepper
½ Tsp garlic granules
½ Tsp chilli flakes
Pinch of salt
(Feel free to play about with the quantities of these to find the right amount of heat to suit you. This quantity has a nice warm hit of chilli but it’s not unbearable, add another tsp for a blow-your-head-off kinda heat)
Preheat your oven to 170ᵒC. Heat your coconut oil over the hob or in the microwave, if you’re using olive oil you won’t need to heat it. Add the melted oil to your coconut chips, add in your spices and toss together. Make sure you coat the coconut chips with the mix so each one is full of delicious flavour.
Lay out your coconut chips on a baking tray. I tend to put foil on mine to save on the washing up (so lazy). Half way through baking, give them a little stir to make sure they’re cooking evenly.
Once cooked, remove from the oven and allow to cool. This will allow them to crisp up nicely. Now store in an air-tight container and you’re ready to enjoy!
This week, Leni and I have spent loads of time down on the beach.
It’s been so warm here on the coast and my toasted coconut chips are the perfect thing to snack on just before we leave – especially as I need loads of energy to run around after Leni. I’m sure people must think I’m crazy.
Until next time,