Sweet & Salty Coconut Chips

Recipe

If you ask me, there’s nothing better than sweet and salty coconut chips. This recipe is so simple and easy, I can hardly call it a recipe.

Take any type of organic, raw, desiccated coconut meat, and lay it out on a tray. I like to do a giant batch at once, so that I can use the coconut chips as midday snacks, breakfast bowl and/or dessert toppings! Melt a little organic coconut oil, about a tablespoon or so, and drizzle it on top of the coconut chips. Dust them with a few pinches of pink Himalayan salt, and throw the pan in the oven at about 350 degrees, for 5-8 minutes. You’ll want to keep tabs on them as they bake, because the chips can burn fast! So keep your eye on them, and pull them out as soon as you see hints of golden brown. Enjoy on their own, or as a topping of your choice.