Cinnamon Coconut Snack Chips (low carb)

Simple recipe for spiced coconut chips, the perfect snack food loaded with healthy fats for those limiting carbs for health or weight loss purposes.

While the variety of snack chips on the market today shows that there is growing consumer demand for healthier options, the problem with most processed chip brands is twofold.

First, the oils used to fry the chips are usually nothing short of extremely unhealthy. Inflammatory omega-6 oils like soy, corn, high linolenic safflower, or sunflower oil are the usual suspects used to fry or bake processed snack chips.

I’ve dubbed these polyunsaturated seed oils the marijuana of fats, as they give you the munchies by contributing to the overproduction of neuromodulatory lipids called endocannabinoids. These substances are responsible for signaling hunger to the brain. Weed (cannabis) is notorious for increasing appetite for this reason.

Fortunately, manufacturers are wising up and there are a few brands out there that use lard, tallow, peanut oil or some other type of fat that is either monounsaturated, saturated or a mix of the two…hence, the food does not turn rancid when fried.

Avoid canola oil too. Even though it is high in heat-stable monounsaturated fat, it also contains about 10% delicate omega-3 fats, which are easily denatured. It is also usually GMO.

I also avoid snack chips cooked in “olive oil” as most of the olive oil used in manufacturing is really vegetable oil. Shocking but true – the Mafia controls much of the world’s olive oil market!

You must buy olive oil from a carefully vetted, source to ensure that it is not blended with cheap seed oils.

In other words, all those tricks claimed on social media to check for olive oil authenticity all have loopholes where cheap blended seed oils can get mixed in!

Unfortunately, even if you buy chips and carefully check to ensure that the proper type of fat was used, the lethal neurotoxin and carcinogen acrylamide is formed by heating starch.

This happens whether or not a healthy oil is used for frying and regardless of the type of starch that the chip is made from – bean, taro, corn, potato, chickpea, lentil etc. Don’t be fooled into buying the baked chips either – they are really no better.

As a result, it is best to greatly limit carb based snack chips from the store.

While an occasional handful at a party or whatnot is fine for most people, having them in your pantry as a regular snack feature is not a healthy habit at all.

What to do? Chips are just so awesome, aren’t they? There’s just something about that crunch that is so appealing to children and adults alike.

For those of you seeking an alternative to high carb, starch based snack chips from the store, I have a low carb, acrylamide-free spiced coconut chips recipe to share, and it only takes about 3 minutes to make a batch!

*This recipe was created by Kathy LeMoine, owner of the company Radiant Life. She has generously given permission to reprint this recipe here for you all to try and enjoy!