I Love coconut!
If you love coconut and crunch you will love these cinnamon coconut chips! Coconut is a life saver on the GAPS diet. You can make it into flour, sugar, flakes, chips, chips, oil, milk, and cream! Am I missing anything?
Cinnamon coconut chips were born..
Well I came across these big coconut flakes at my coop, and immediately my wheels started turning! They are also known as coconut chips, which is a perfect name for them. At my house, you cannot go wrong with cinnamon. It turned out to be the perfect combination!
Satisfy your craving
The GAPS diet lacks that crunch that you might have had before starting the diet. These coconut chips will really satisfy your crunchy craving. There are endless flavor combinations for these chips. When my sisters tried these, they said they tasted like cinnamon potato chips and without the cinnamon they would take just like potato chips! The coconut flavor turns into a more toasted flavor after it cooks. Yum! They cook VERY fast, so 3 minutes is the maximum! You are better off just standing by your oven with your mitt ready.
Cinnamon Coconut chip nutrition
Cinnamon is high in calcium, manganese, and fiber. While raw coconut is high in protein and minerals! Remember coconuts grow by the sea. This is actually a super food snack, so nibble away! I know that stevia and xylitol are not GAPS legal, but I never did well with honey, so I use stevia. My younger sister (who is not on the GAPS diet) doesn’t like stevia, so I decided to use xylitol because it is in granule form. Coconut sugar would work as well. Though if you don’t have a big sweet tooth, you may not need any sweetener.
Flavor combos!
Here are some flavor combinations for you to try as well. Each flavor combination is for a recipe that calls for 2 cups of coconut chips.
onion and garlic:
1 tsp onion powder 1 tsp garlic powder 1/4 tsp sea salt
Chili lime:
zest 1/2 organic lime 2 tsp chili powder 1/2 tsp onion powder 1/4 tsp sea salt
Plain:
1/2 tsp sea salt
INGREDIENTS:
2 cups dried unsweetened chips (also known as “flakes”)
2 tsp cinnamon
pinch of Stevia Powder
(optional – “sweet and salty” – 1/4 tsp Celtic Sea Salt
DIRECTIONS:
1. Preheat oven to 375.
2. Measure out 2 cups of coconut chips into a bowl.
3. Pour cinnamon onto the chips.
I just reused my 1 tsp spoon and guessed what would be about 1/4 tsp 🙂
4. Add salt (optional) and sugar.
Lets get a close up…mmm.
5. Toss together with your hands. 6. Lightly oil your baking pan with coconut oil, whip off excess oil with a paper towel.
7. Spread out onto baking sheet and bake for 2-3 minutes. (Shaking it spreads it out easily). Give it a shake or a rough toss after 1 -1.5 minutes. WATCH the coconut like a watch dog! They will burn within a few seconds if you over do it.
Do you see that the coconut gets nice and golden/toasty looking, especially around the edges?
8. Take out of the oven. Let cool for a few minutes and then put into a bowl.
9. These will keep for a long time…but I don’t think they will last long around your house either 🙂 Enjoy and have fun experimenting with flavors!
~Stay Gutsy, Caroline
