Healthy snacking is not supposed to be mundane and bland, and we are here to demonstrate exactly how. Coconut is a tasty superfood and is bound to give you nutrients that will help you ward off diseases, and build immunity and strength, besides making you satiated.

This wondrous fruit contains protein, healthy fats, minerals, manganese and vitamin B, which is essential for bone and heart health. Coconut also happens to be a rich source of medium-chain triglycerides (MCTs), which are burned for energy by the liver and are not stored as fat. It also has anti-microbial and anti-viral properties, which helps to ward off several infections.

Hence, chips made from coconut are a healthy tea time snack alternative to regular potato-based chips, and are made using coconut flakes that are tossed into spices and then baked until crispy. More importantly, these crispy chips will certainly help you curb your sudden hunger pangs, with the right balance of taste and nutrition.  

Therefore, we bring to you an easy-to-make recipe to help you bake the perfect crunchy coconut chips, something that you can enjoy guilt-free.

Serving: 10-12
Ingredients:
  • 4-6 cup coconut flakes
  • 2 tbsp honey
  • 1/2 tsp powdered cinnamon
  • 1/2 tsp powdered turmeric
  • 1/4 cup water
  • 2 tbsp coconut oil
  • 1/2 tbsp salt
  • 1/2 tsp red chilli powder
Preparation:

Step 1: Open the coconut and scoop out the coconut meat. Using a vegetable peeler, peel off the brown skin from the coconut pieces and then rinse off and dry the white coconut pieces. Using your vegetable peeler again, peel off strips of coconut, until you have finished making coconut flakes.

Step 2: Preheat the oven at 180 degrees celsius and add honey, hot water, coconut oil and coconut flakes to a bowl. Toss the flakes into the mixture and evenly coat them.

Step 3: Add salt, turmeric, cinnamon powder, and red chilli powder into a bowl, and mix well and coat the flakes.

Step 4: Place the flakes onto a baking tray and keep it in the preheated oven, baking for about 10-15 minutes or until they turn a bit golden orange and crispy. Take the tray out every two to three minutes to toss the flakes.

Step 5: Remove the flakes from the oven, and keep aside for cooling. Serve once they have cooled down.

These chips are to be stored in an airtight container and can be used for up to three months. You may innovate with the spices and sweeteners to coat the coconut flakes, as per your taste. For instance, consider adding two tablespoons of sugar, half a teaspoon powdered cinnamon, two tablespoons of coconut oil and one to two tablespoons water per cup of coconut flakes to coat the flakes, and then bake. 

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