- Gluten Free - Dairy Free -
-Versatile Snack for the sweet or savory lovers -
Savory, Sweet, Oily & Salty
2.5 cups of coconut flakes (these are the large flat coconut flakes, Source Taste Nature, Dunedin)
1 teaspoon of either gram masala, moroccan seasoning,
tandoori seasoning or any of your favourite spices
(Source Indian Market, Dunedin)
1/4 teaspoon of coriander, ground
4 tablespoons of musocvado or coconut palm sugar
1/4 teaspoon cinnamon
1/4 cup of tamari sauce
1/4 teaspoon naturally iodised salt
1 teaspoon kelp powder (optional)
Lay out the coconut chips on an oven tray
Mix ingredients together and evenly coat the coconut chips
(roll up your sleeves and get your hands dirty)
Bake in the oven at 180 degrees stirring every 2-3 minutes to ensure does not burn.
When the flavouring has evaporated and chip dry and slightly crisp
leave to cool and the coconut chip will further crisp.
Store in an air tight glass jar
* * *
Sweet, Caramel & Coconutty
2.5 cups of coconut flakes
(These are the large flat coconut flakes,
Source from Taste Nature, Dunedin)
1/4 cup maple syrup, coconut nectar, or other liquid sweetener
(not honey because it does not serve you when it has been heated)
1.5 teaspoon of naturally iodised or pink salt
Optional:
1/2 teaspoon natural vanilla essence or vanilla beam
1 teaspoon of spice - cinnamon, or cardamom
Spread out on an oven tray and evening coat the chips
(roll your sleeves up and massage the chips!)
Bake in the oven at 180 until the chip is dry and slightly crisp.
Leave to cool and chip will further crisp.
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