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Savory Coconut Chip Trio

Savory Coconut Chip Trio

We know about coconut bacon, of course, those savory bites of crispy, smoky umami perfection. Why not make savory coconut in other flavors? These are a cinch to make and they are completely addictive.

I used Let’s Do...Organic Coconut Flakes in Fancy Grade because, as I noted
before, I’m posh like that. They are also preservative-free, unsweetened and all that other good stuff. Great on salads, on a bagel with hummus, sprinkled over baked potatoes or just eaten as a snack, this is the treat for umami food lovers and anyone with a potato chip addiction may want to give these a whirl as well. Oil-free and shot through with flavor, I think you’ll find that the only challenge here is not eating them all at once.

Savory Coconut Chip Trio


3 cups coconut flakes
1 tablespoon tamari or soy sauce
1 tablespoon water
1/2 tablespoon fresh lime juice
2 teaspoon curry powder
Salt as you like


3 cups coconut flakes
2 tablespoon tomato sauce
1 tablespoon maple syrup or agave
1/2 tablespoon apple cider vinegar
1/2 tablespoon tamari or soy sauce
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 - 1/2 teaspoon cayenne powder
(optional, if you want more heat)
Salt as you like

Sour Cream and Chives*

3 cups coconut flakes
2 tablespoons dairy-free sour cream
1 tablespoon apple cider vinegar
1 tablespoon water
1/2 tablespoon tamari or soy sauce
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic granules
3 tablespoons finely chopped fresh chives
Salt as you like

Preheat the oven to 300 degrees. Line a baking sheet with a Silpat or parchment paper.
Place your coconut flakes in a medium to large bowl and then, depending on the flavor you want to make, mix the remaining ingredients in a measuring cup. Finally, pour this over the coconut flakes and mix well with a spoon.

Spread the flakes onto your baking sheet so there is little overlap (a little is fine). Put the tray in the oven and stir every five minutes or so for 20 minutes total.

Allow to cool and as they cool, they will crisp. Store in an airtight container and enjoy! If they lose their crispness, reheat in the toaster oven or in the oven at 300 degrees for a few minutes.


*To make the Sour Cream and Chives version, mix together the sour cream, vinegar water and tamari, then stir in the nutritional yeast, onion powder and garlic granules. Mix through the coconut chips and then sprinkle on the chives. Salt as you like and mix through.

2013, 2014, Vegan Street

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