Easy recipe for spicy, low carb snack chips, the perfect finger food for lunchboxes and your waistline if limiting carbs or eating grain free is your preference.
Combine the sea salt and ground cinnamon in a small dish and put aside.
Heat a large skillet over medium heat for 2 minutes. Add the coconut chips and spread evenly in the pan in a single layer. Stir frequently.
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 (see picture) which only takes about 3 minutes at the most.
Sprinkle with cinnamon and salt mixture tossing to coat evenly.
For maximum crunch, allow the lightly fried coconut chips to cool in a single layer on a cookie sheet.
Store the spicy coconut chips at room temperature in an airtight container (if they last that long!)
These low carb coconut chips are great served as a stand alone snack or sprinkled atop other fruit and veggie dishes, i.e., green beans, berries, etc.!
Also a great lunchbox idea!