I made this tasty treat last week to take with me on my weekend trip since I knew it would hold up well during the travel and in the hotel room. I was shocked by just how delicious these little buggers were I could barely retrain myself from eating them all in one sitting!
Caramelized Coconut Chips
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup unsweetened coconut chips
- Mix the salt and the cinnamon with a fork in a small ramekin and save for later.
- Heat a non-stick skillet over medium heat for about 2 minutes. Add the coconut flakes and distribute evenly, so they form a single layer in the bottom of the pan. Stir frequently. Coconut begins to crisp and turn brown quickly. This step takes about 3 minutes, so pay attention! When the flakes have reached an appealing level of toastiness, remove the pan from the heat.
- Sprinkle the hot coconut flakes with the salty cinnamon and toss until evenly seasoned. Transfer to a plate and allow them to cool in a single layer for maximum crunch. Store at room temp in an air tight container!
This recipe is courtesy of Well Fed. Order your copy today!