Sweet and Salty Coconut Chips

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Since going paleo, I don’t miss a lot of things. I don’t miss the sweet tangy smell of fresh baked sourdough bread. I don’t miss the slurpy, saucy goodness of noodles covered in cream sauce. I don’t miss peach bellinis. I don’t miss cheesecake smothered in berry sauce and I sure as hell don’t miss the fluffy goodness of white flour based cakes!

Aw snap! Who am I kidding? OF COURSE I miss those things….sometimes. I do really miss bread based foods, but only when I’m at some fancy-pants restaurant that serves meat and cheese platters that come with 1:1 ratio of meat/cheese and bread or crackers. When I ask the waitress if she can sub extra olives/cheese/meat/fruit/spreads/anything for the bread, I usually get a bemused smirk and a “I’ll see what the kitchen says…” as she runs off laughing back to her cohorts in the kitchen. Sometimes I get an extra pickle.

But one thing I really started to miss was crunchy things. Chips covered in salty, lick your fingers goodness mostly. I mean, how are you supposed to eat all these dips without CHIPS?! Then again, most paleo-friendly dips don’t need chips. I just need a spoon or some kind of vegetable stick that acts like a shovel to my pie-hole.

These coconut chips though? That shit right there is amaze-balls. They are crunchy. They are salty. They are sweet (a bit reminiscent of caramel really). They will blow your socks off. In a good way. And then you’ll have to make them again…and again.

I was inspired to make these after a trip to Trader Joes while at the Games a couple weeks ago. They have these bags of coconut chips for $1.99 that are sweet, salty and crunchy. The description said they were soaked in fresh, young coconut milk and then toasted with a touch of sugar and salt. I made mine better, duh.

With a little forethought, you could probably make a batch of these every week to satisfy any crunchy cravings you have. Sprinkle them on yogurt (if you do dairy) or coconut milk ice cream (you’re welcome) or just eat em straight out of the container and don’t say I didn’t warn you.

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One year ago: Zucchini Noodle Salad
Two years ago: Rustic Plum and Peach Pie
Three years ago: Prosciutto Wrapped Figs
Four years ago: Idle Hand Bars

Sweet and Salty Coconut Chips

Rating: 51

Prep Time: 5 minutes

Cook Time: 2 hours, 20 minutes

Total Time: 2 hours, 25 minutes

Yield: 3 cups

Sweet and Salty Coconut Chips

Crispy, sweet, salty. Delicious paleo treats. As close to chips as I want to get.

Ingredients

  • 1 cup coconut milk
  • 1/4 cup coconut sugar
  • 1/2 tsp sea salt
  • 3 cups coconut chips (ribbon coconut)

Instructions

  1. In a large bowl, mix coconut milk, sugar and salt.
  2. Stir in coconut chips and soak 1-2 hours.
  3. Preheat oven to 200°F. Spread soaked chips into a thin layer on a parchment lined baking sheet, cook for 2 hours.
  4. Remove chips from oven and increase heat to 400°F. Return chips to oven and keep an eye on them (prop open door if they are cooking too quickly). Cook for 10-20 minutes or until crispy and golden in colour. Do not burn!
  5. Remove from oven and cool.

Notes

Once cool, store in an airtight container for up to four days.

Similarly delicious recipes from other fabulous Paleo food blogs:

Savoury Coconut Flakes from Our Paleo Life
Caramelized Coconut Chips from The Clothes Make the Girl
Cocoa Cinnamon Coconut Chips from Dummies.com: Paleo Diet Recipes
Curried Coconut Flake Chips from Real Sustenance

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10 comments to Sweet and Salty Coconut Chips

  • Joyce

    These look awesome! I do have a question-

    not sure if you mean homemade or store bought coconut milk (like Silk or made from scratch) or if you meant full strength coconut milk from the can (like Native Forest or Thai organic canned coconut milk) which is thicker and more like cream.

    • Elizabeth

      I do mean from the can, but you could also use the stuff in the tetra paks (although they tend to have a LOT of additives in them). If you use the thinner stuff you might need to drain it prior to roasting it.

  • glace

    Looks amazing. Do you know what hte purpose of soaking is though? Can’t you just pan roast the chips?

    • Elizabeth

      Soaking the chips in the coconut milk just gives them an amazing rich flavour and permeates them with the sweet and salty flavour. If you skip the soaking, the chips will not be coated in sweet and salty goodness. You could melt some coconut oil, mix in the coconut sugar and salt and then roast at 325°F for however long it takes to turn a golden brown….that would work too.

  • I could easily get addicted to these! They look great! And a great snack for my sons as well :)
    Laura recently posted..The Sauciest RemarkMy Profile

  • With these chips coconut done terribly hungry. They look really great, you’ve probably already be using this recipe :)

  • James

    thanks for the info,but plz how can I make the chips of that size and shape????

  • Julie

    I put part of a batch in the freezer, and when I finished the 1st part, I started on the frozen ones — and I think I will keep eating them frozen! So good!

  • […] year ago: Sweet and Salty Coconut Chips Two years ago: Paleo Fruit Crisp Three years ago: Peach and Blackberry Upside Down Cobbler Four […]

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