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!
Cinnamon Coconut Snack Chips
Simple recipe for spiced coconut chips, the perfect snack food loaded with healthy fats for those limiting carbs for health or weight loss purposes.
Ingredients
- 2 cups coconut chips preferably organic
- 1/2 tsp fresh cinnamon ground, preferably organic
- 1/2 tsp sea salt fine
Instructions
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Combine the sea salt and ground cinnamon in a small dish and set aside.
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Heat a large skillet over medium heat for 2 minutes. Add the spiced coconut chips and spread evenly in the pan in a single layer. Stir frequently.
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Remove pan from heat and put the coconut chips in a glass bowl as soon as the flakes have reached an appealing level of toastiness which only takes about 3 minutes at the most.
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Sprinkle with cinnamon and salt mixture tossing to coat evenly.
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For maximum crunch, allow the lightly fried coconut chips to cool in a single layer on a cookie sheet.
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Store the spicy coconut chips at room temperature in an airtight container (if they last that long!)
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These low carb coconut chips are great served as a standalone snack or sprinkled atop other fruit and veggie dishes, i.e., green beans, berries, etc.!
omg! i was skeptical when i first read this post but i started snacking on some coconut chips tonight, which i never do, and thought about this recipe so i just made it. it is SO GOOD tastes like chips
Souns tasty snack
I do not eat crisps though,preferring to eat fish or veg
The latest Rachael Ray Every Day magazine has an interesting recipe for delicata squash rings (slices) which could easily be modified if necessary. Also why not use raw shelled pumpkin seeds and add seasoning and healthy oils to those? Also, could you have a future column with some healthy grocery store options in this area, as far as the chips go? If we rally behind some good ones, the word will spread and we will be rewarding the good guys for a change. I had a bad experience with Terra chips so you really need to be careful what you eat these days. Thanks so much for all your great information!
Are the coconut chips about the same size as Bob’s red mill coconut flakes? Or are they larger?
I’ve had the potato chips made with lard from Amos Miller Organic farm in Pennsylvania. They are very tasty.
Oops .. sorry meant those comments for a soup comment thread 🙂
These were definetly worth their small effort to make. While the chips were warm I thought they were too salty but after they cooled they were just perfect. The subtle sweetness from the coconut combined with the salt makes them nicely balanced and the cinnamon was surprisingly good on them. I made a half batch…my mistake! The kids gobbled them up.
I’m thinking these could also be dressed up with favorite popcorn flavors (onion, garlic?) and drizzled with a little butter for a crunchy movie snack.
I buy Ezekial sprouted corn tortillas that I cut into triangles, brush with melted virgin organic coconut oil, then bake at 350 in oven, turning halfway through. About 20 min. Then enjoy with guacamole!
I think this is healthy. Am I right?
I don’t know but it sounds like a freaking awesome idea, I am going to make this RIGHT. AWAY. Thanks for the tip! (what the hell are coconut chips???)
It sounds like this would be great with ghee on them, too!
We do the same thing with the Food For Life sprouted corn tortillas except fry them in a cast iron skillet in a little bit of coconut oil. Once fried, move them to a paper sack (I have soooooo many from my food co-op anyway!) and put some Himalayan Salt on them. So yummy! Oh – and once the coconut oil that is left in the pan has cooled, just pour it back in the jar it came in. You can re-use it.
Try baked kale chips. I’ve seen the recipe on this site and somewhere else as well. It tastes great.
Another reason to avoid some of those chips is that, for those bean and lentil chips, I seriously doubt they properly soaked the legumes before cooking and processing them. They must be full of phytic acid which will rob your body of much needed minerals and other nutrients.