Raw Coconut Chips
Everyone loves raw coconut chips. In today’s post, let’s learn a quick and easy way to make those heartfelt chips right at your beloved kitchen!
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 2 hours (oven) to 24-48 hours (dehydrator)
- 1 cup fresh grated coconut pieces, thin but large; or the same amount dried grated coconut chips
- ¼ to ½ cup Coconut Aminos®, liquid aminos, organic tamari or your choice of your favorite healthy dipping sauce
- dehydrator on 105 to 150 or oven on low (170°F)
These can be made with fresh raw coconut meat grated into ribbons or larger-sized chips. Use the largest grating tool you have to make thin wide strips of the raw coconut. Alternatively, use the biggest dried coconut chips (not too thick!) that you can find in the store.
If using the raw coconut meat, press them on a cutting board and allow them to stand out for a couple of hours to remove as much excess moisture as possible first. You can also pop them into a 170°F oven for 10 to 20 minutes to help get them a little drier so they will absorb the liquid aminos better.
Place Coconut Aminos®, organic tamari or your other favorite flavored healthy sauce in a shallow dish and soak the coconut pieces in the liquid for ten to twenty minutes or so, until they are wet and the sauce has soaked in enough to change their coloring.
Place the chips in a dehydrator or oven and dry for 24 to 48 hours (1 to 3 hours for the oven) depending on your preference for slightly leathery (jerkytype) chips or crispy dry chips.
Store in airtight container for up to one week. Crispy chips are great in salads and for adding crunch to trail mixes and dried fruit snacks. Jerky style chips are a great pack-along snack.
We use the crumbly ends of our homemade marinated and dehydrated coconut chips and the smaller flakes as garnishes in salads as well, delicious.
Explore more Raw Food Goodness Recipes at https://gococonutoil.com/category/recipes/raw-food-goodness/!
Originally posted 2020-08-11 20:50:46.