This is one of my favorite go-to on the go snacks
This recipe was adapted from The Healthy Home Economist’s recipe. I love her website, she does a great job, so you’ll have to check it out soon.
These coconut chips remind me of cinnamon sugar toast. I used to toast up my mom’s homemade bread, slather it with butter and put about a quarter of an inch of cinnamon-sugar on top. I ate two pieces of that almost everyday. Now I have given up sugar and given up bread this snack brought my taste-buds back to the toast days. Kids will love this recipe. And they store in the fridge for a couple weeks (if they last that long). You can throw them in a little container and they are a perfect on the go snack.
2 Tablespoons organic butter or ghee
4 cups unsweetened coconut flakes, coarse
2 teaspoon cinnamon
½ teaspoon stevita stevia
½ teaspoon sea salt
- Heat a medium skillet on medium and melt the butter in the pan
- Pour the coconut flakes into the pan and stir with a wooden spoon to coat with the butter. Keep stirring and moving the coconut around on the pan until it starts to turn a golden brown. Be careful not to burn the coconut.
- Add in the cinnamon, stevia and salt and stir a few more times to coat each of the coconut flakes
- Take off of the heat and put in a glass bowl to cool. It will crisp up when cool. Store in an air tight container at room temperature
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