What are coconut chips? Those crunchy nutty bits of coconut meat toasted and flavored with salt and some kind of sugar plus some other seasoning. Until recently, I never knew you could make such a tasty snack out of coconut.
Growing up in Thailand, coconut is a major part of our diet. Thais use coconut, mostly in the form of coconut milk, in both sweet and savory dishes. I can write a whole post based on the use of coconut in Thai cooking but the one thing that doesn’t exist is coconut chips.
The idea is quite a novelty but lately I have seen a few brands of coconut chips being produced and gaining popularity. Dang coconut chips deserves an honorable mention. I have never tried it myself because I don’t live in the US but I’m proud that the products were created by Thai people and have become very successful.
On ketogenic diet we will always have to find a good source of fat to meet our daily quota. We are lucky here that we can have coconut in many different form for cheap, be it fresh, dried, milk or cream. However, the coconut chips I’ve seen on the supermarket shelf ain’t cheap, even though they were made locally.
This gives me the idea to make my own coconut chips with my own keto spin. If you’re game, you can try make it from scratch which mean cracking your own coconut and shell it.
Then slice it thinly with a mandolin. Believe me I have done it and it’s not as hard as you think.
Today I’m going to make spicy chips. We used sliced dried coconut and toasted it in a pan. I know some people would rather toast it in the oven but it took me less than 5 minutes to get it done on stove top. Then we tossed the chips with our secret weapon, spicy mix. If you don’t like spicy, you can make it sweet or savory according to your taste.