Flavoured Coconut Chips

Inspired by the Mammoth Kitchen Coconut Chips which are freaking delicious, I thought I’d make my own. Being the sweet tooth that I am, I went with a Gingerbread flavour but my genius friend Bel from Intensity PT made her version as salt & vinegar flavor! Seriously, I love being surrounded by such smart people. She used some salt, apple cider vinegar and a beetroot spice mix/powder. From all reports, they were delicious. Here are two different recipes for you, a sweet and a savoury.

Don’t be deterred by the high fat content of coconuts, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system.

Gingerbread Coconut Chips

200g coconut flakes
1 tbs ground ginger
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg

Savoury Spices Coconut Chips

200g coconut flakes
1 tbs apple cider vinegar
1 tsp garlic powder
1 tsp onion powder
1 tsp dried mint
1 tsp dried rosemary
1 tsp dried oregano
Few good pinches salt

Regardless of which recipe you are using, the instructions are the same. Preheat oven to 160C, line a baking tray with baking paper. On the tray pour the coconut flakes, top with everything else on that ingredient list and mix around well. Bake for about 10-15mins or until they start to just brown. Keep an eye on them because they will go from fine to charcoal in a matter of minutes! That’s it, you’re done, let them cool (or don’t) and dig in!

Here’s my Gingerbread ones…..

And here’s the Savoury version….

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