Spicy Coconut Chips

tsbu spicy coconut chips 530w exposure jpgFructose free, gluten free, lactose free and vegan. Have you tried our amazing Spicy Coconut Chips? So easy to make, this savoury treat can be eaten as a snack or added to any dish to give a lovely smoky bacon taste, without the meat!

  • Makes: 2 cups of spicy coconut chips
  • Prep time: 25mins
  • Difficulty: Very easy
  • Requires: Biscuit tray

2 cups of coconut chips
1 tablespoon of The Sugar Breakup Organic Golden Rice Malt Syrup
1 tablespoon water
1/2 teaspoon smoky paprika
1 1/2 tablespoons of tamari
1 teaspoon Tabasco sauce
Sprinkle of sea salt
Coconut oil for greasing

Putting it together

  1. Preheat the oven to 115C (110C fan forced). Place baking paper on the biscuit tray and put a thin layer of coconut oil to stop the flakes sticking during baking.
  2. Put the coconut flakes into a mixing bowl.
  3. Mix the paprika, tamari, golden rice malt syrup, water and Tabasco sauce. Then pour the mix onto the coconut flakes and gently mix until all flakes are covered.
  4. Spread the mix gently onto the baking tray and place in oven 15-20 mins. You must check it every 5 mins and mix it slightly to make sure all the flakes cook evenly. In the last five mins you need to check it more often as it can burn easily.
  5. Remove tray from the oven and allow to cool. The chips will continue to crisp.
  6. Sprinkle salt for a slightly salty taste.
  7. Enjoy in salads, sandwiches, inside fresh dates, sandwiches, omelettes etc. Endless ways to use them.

Tips and hints

  • Once stored the chips can last a week in a air tight container. They may soften a little, so place under a hot grill for 1-2 mins to crisp up again.
  • No tamari in your pantry? Use soy sauce instead.
  • If your coconut oil is set, melt 1 tablespoon to make it an oil and place onto the baking paper just before putting on coconut flake mix.
  • Experiment with different spices and flavoured sugar free sauces for your favourite taste.

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