Salted Caramel Coconut Chips - Paleo, Gluten Free, AIP friendly


Crunchy, caramely, lightly sweet, and with a touch of salty sea salt, these bits of goodness are perfect on their own, as a paleo "cereal", or, as I plan to use them this weekend, on a bowl of grassfed ice cream!

I got the idea for these from a package of Dang coconut chips, which comes in a "salted caramel" flavor. When they first arrived at my local health food store they were offered at a steep discount, and I bought them like they were going out of style. When the sale ended, however, I had a hard time justifying over $3 for a small bag.

Looking at the ingredients label, I saw that there was only "coconut, coconut nectar, and sea salt" listed on the package. I figured that they couldn't be too difficult to make.

As it turns out, I was right! While it does take some time to let them slowly cook in the oven, they are a snap to make, only require three ingredients, and are "Dang" good!


Ingredients:
Unsweetened, unsulfured coconut flakes
Raw coconut nectar
Himalayan pink sea salt

Directions:
Toss the coconut flakes with just enough coconut nectar to coat. A little goes a long way so start with a drizzle and add more if need be. Grind some salt over the top (again, a little goes a long way) and mix thoroughly. Put the coconut chips in an oven preheated to 250 degrees. Crack the door of the oven to let air circulate and cook the chips, stirring every half hour, until crispy. When the chips were golden brown and close to being done, I turned the oven off and let them sit in the hot oven on for about an hour.

Once cool, bag them up and snack on!





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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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6 comments:

  1. Hey Tony! I love coconut, I bet they taste absolutely gorgeous. Do you have any reason for using Himalayan salt? I use it too, but I've heard different things among Paleo eaters as to its purported health benefits. I don't see it mentioned much, so thought I'd ask! Great blog :)

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    1. Hey Mark! I think any form of natural salt (sea salt or mined Himalayan salt) is preferable to straight table salt which is pure sodium chloride (or, if it is a "low sodium" salt, a mix of sodium-chloride and potassium-chloride.)

      Just like a carrot is better than a beta-carotene supplement, there are likely co-factors, and synergistic effects from the natural, whole food vs the isolated "active" ingredient. My belief is that salt is no different!

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    2. Yeah I suppose so, I used to follow the alkaline diet a few years ago and a lot of people in that community raved about it. I'll continue to use it anyway - it comes in an enormous bag, I'm not sure I'll ever have to buy any ever again. Thanks for the reply and the info Tony!

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  2. How long does it take for the coconut to get crispy before you turn off the oven?

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  3. Thanks for sharing this wonderful post, It is awesome.

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  4. I'm sure these would make a great treat.

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