Ingredients
- 1 cup large coconut flakes.
- 1/4 teaspoon salt.
- pinch ground cinnamon.
Directions
- Toast the flakes in a non-stick frying pan over medium–high heat for 2–3 minutes until they are a nice toasty colour. Stir frequently so they don’t burn. Transfer to a bowl and toss through the salt and cinnamon. Allow to cool, then store in an airtight container.
You can also make a savoury version of these using ras el hanout or Chinese five-spice powder instead of cinnamon.
These coconut chips can be added to trail mixes, or they can be used to garnish pancakes and smoothies to provide an extra sweetness.
Ingredients
- 1 cup large coconut flakes.
- 1/4 teaspoon salt.
- pinch ground cinnamon.
Directions
- Toast the flakes in a non-stick frying pan over medium–high heat for 2–3 minutes until they are a nice toasty colour. Stir frequently so they don’t burn. Transfer to a bowl and toss through the salt and cinnamon. Allow to cool, then store in an airtight container.
You can also make a savoury version of these using ras el hanout or Chinese five-spice powder instead of cinnamon.