Curry Coconut Chips

Dear Diary,

There has been so much chatter about coconut chips that I had to find out what the big deal was. Coconut is highly nutritious and rich in fiber, vitamins, and minerals so if it can be turned into a chip, I’m all about it.

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After scouring Google for a few minutes I grabbed a whole coconut and a vegetable peeler and got to work. I shaved off about 1/2 of the coconut, tossed the shavings in a tupperware container with coconut oil, curry powder and sea salt and shook it up to cover the coconut in the seasonings (think shake and bake). Bake the coconut at 300 for 20 minutes, or until slightly golden. Mix every 5 minutes to make sure they cook evenly.

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Until Next Time,

Rebecca

P.S. They totally taste like potato chips!!

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