Homemade Spiced Coconut Chips Food
COCONUT CHIPS
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Remove the flesh from 1 brown coconut, leaving the thin skin on. Shave the coconut flesh into thin strips using a vegetable peeler. Toss 2 cups of the shaved coconut with 1 to 2 teaspoons confectioners' sugar. Spread on a parchment-lined baking sheet and toast in a 300 degrees F oven, stirring occasionally, until golden, 20 to 25 minutes.
SPICY CHIPS
Provided by Food Network Kitchen
Time 10m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.
HOMEMADE SPICED COCONUT CHIPS
Customize this addictive crunchy snack to your heart's content with your favorite sweetener and ground spices.
Provided by Anna Stockwell
Categories snack Coconut Spice Quick & Easy Quick and Healthy Healthy Vegetarian Vegan Wheat/Gluten-Free
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
- Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
- Do Ahead
- Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.
SPICED COCONUT RICE
A creamy, lightly spiced rice that is so easy to make. Top with some green onions or chives for color and serve next to chicken or lamb.
Provided by Kari
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat coconut oil in a medium saucepan over medium-high heat. Add onion and garlic and saute until onion turns clear, 1 to 2 minutes. Add rice, curry powder, cinnamon, nutmeg, and cayenne pepper and stir constantly for 1 minute.
- Add coconut milk, chicken broth, and toasted coconut; bring to a boil. Reduce heat, cover, and simmer until all liquid is absorbed, about 20 minutes.
Nutrition Facts : Calories 253.5 calories, Carbohydrate 31.3 g, Cholesterol 1.1 mg, Fat 13 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 11.2 g, Sodium 227.1 mg, Sugar 0.9 g
COCONUT CHIPS
My husband and I have spent a fair amount of time in the Caribbean, especially the little island of Bequia. While there, we were introduced to coconut chips, which were served like a munchy mix during happy hour. A bit different, but they can be addictive. A hammer is helpful to crack open the baked coconut.
Provided by Normaone
Categories Coconut
Time 50m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200^C/Gas 6).
- Butter baking sheets.
- Bore two holes in eyes of coconut using a clean skewer or ice pick.
- Drain liquid from coconut.
- Bake coconut until shell cracks, about 15 minutes.
- Remove coconut meat from shell and peel off brown skin.
- Using a vegetable peeler, shave coconut into thin slices.
- Arrange slices on prepared baking sheets and bake until light brown, turning occasionally, about 10 minutes.
- Sprinkle with salt.
Nutrition Facts :
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