Crispy, seasoned coconut chips make a fantastic snack for watching a game (go Warriors!), packing on a hike, or keeping kids’ hanger in check before dinner. But my kids could easily inhale a bag of pre-made crisps before their backpacks even hit the floor and, at around $5 a pop, this is not a habit I wish to encourage. Thankfully, they’re super easy to make, and cheap to shovel into a sack from local bulk bins at shops like Berkeley Bowl or Rainbow Grocery. All you need besides that is a favorite seasoning. You can’t go wrong with tajín, the classic Mexican seasoning made with mild chili peppers, dehydrated lime, and salt, which turns coconut flakes into mouth-puckeringly tangy crisps.
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Be sure to buy unsweetened coconut in large flakes, about one to two inches long. Keep a close eye on them in the oven, as they can burn quickly. The chips will store in a sealed container for several weeks, although they won’t last that long. Aside from making a great snack on their own, they’re divine sprinkled onto roasted sweet potatoes, salads, or sliced pineapple, watermelon, cucumber, jicama, mango… the list goes on.
Chili Lime Coconut Chips
INGREDIENTS
5 cups unsweetened large coconut flakes
3 tablespoons fresh lime juice
1 tablespoon Tajín Classico seasoning
DIRECTIONS
Preheat oven to 225 degrees. Spread the coconut flakes on a large rimmed baking sheet. Combine the lime juice and Tajín and pour over the coconut flakes. Use your hands to toss the flakes to evenly coat them in the lime seasoning. Bake for 20-30 minutes, stirring every ten minutes, until evenly golden and crispy. Allow to cool completely before serving or before storing in an airtight container for up to one month.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
