I’ll be featuring recipes from the Well Fed cookbook over the next few weeks because, well, first of all, we’re in the midst of a Whole30, and secondly, because it’s incredible! Yesterday I went to Whole Foods and bought a couple pounds of unsweetened coconut flakes in the bulk section in anticipation of this recipe. The price wasn’t too bad at $4.99/pound. Coconut chips are pretty light, you know. So you can get quite a bit.
These are seriously awesome. Awesome! They are salty and crunchy and are the perfect “hang out on the couch and watch a movie” snack. Miss popcorn? You won’t after these! Well, that may not be true, but you will be impressed. They were gone in 1.5 seconds.
Recipe: Caramelized Coconut Chips (a.k.a. Salty Cinnamon Goodness) adapted from the Well Fed Cookbook. (Serves 4-6, depending on how much you can control yourself from scarfing these down)
2 cup unsweetened coconut flakes (not the shredded ones, but the shaved ones)
1/2 tsp. salt
1 tsp. cinnamon (I used about double this since I love cinnamon)
Mix the salt and cinnamon in a small bowl. Heat a nonstick skillet and add coconut flakes. Shake pan to make a single layer. Stir frequently and cook until they get a “toasty” look. Be careful not to let them burn!
Sprinkle the salt/cinnamon mixture over coconut, stir, and then remove from pan and pour onto a parchment paper-covered baking sheet. Allow to cool so they get crunchy. That’s it!