Spicy Thai Coconut Chips

Serves: About 3 cups

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350º F. Line a baking sheet with parchment paper.

Combine chili powder, turmeric, salt and lime juice in a large bowl. Mix in coconut chips and combine well.

Spread coconut flakes in a thin layer on the baking sheet. Place in the center of the oven rack and stir every 4 minutes for 8 to 12 minutes, or until crisp and toasted.

Recipe by Pranee Halvorsen, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

More about: coconut

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Wicked Yum!!

I got to taste these right after Pranee made them and they are delicious!! So I went back for more to share with fellow staff @ PCC Greenlake and the chips were a hit!
I can't wait to make some!!

large flakes?

This sounds so yummy! Can you tell me what size flakes work? Are these flakes home made? Thanks!

Reply: LARGE FLAKES?

Hi Michelle,

These are coconut flakes that PCC sells in packages. Currently, they are available only at Redmond and Edmonds stores. We have shredded coconut at all other stores.

Thanks for the question!
Jackie

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login