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How to make toasted coconut chips - tutorial and recipe by Thriving on Paleo

Toasted Coconut Chips

Author: Michele Spring
Servings: 1 cup
Toasted coconut chips are an extremely easy-to-make snack that's Paleo, Whole30, and AIP-compliant and can be whipped up in 10 minutes.
Make Ahead: Once the coconut chips have cooled down, store in an airtight container or resealable bag in the fridge for up to 4 weeks.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 1 cup Coconut Chips
  • 1/2 - 1 tsp Any Desired Spices

Instructions
 

  • Heat a non-stick pan over medium heat.
  • Pour a layer of coconut chips into the pan. Let it sit there for about 3 minutes.
  • Start to stir occasionally until the chips are browned. Make sure you don't leave the pan unattended when the chips start to brown as they can go from toasted to burnt in a very short time.
  • Turn the heat off and add your desired spices. Stir.

Notes

You can add a small amount of coconut oil (like 1/2 tsp - 1 tsp) if desired to help the spices stick a bit more.
Course: Snack
Cuisine: AIP, American, Paleo, Whole30
Keyword: AIP, Autoimmune Paleo, easy, Paleo, quick, simple, Whole30
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !