Toasted Cinnamon Coconut Chips
1. Preheat the oven to 325F. Line big baking with parchment paper.
2. Prepare and measure all ingredients measuring cups.
3. Put 3 cups of coconut chips in a large mixing bowl. Sprinkle coconut chips with 1 tablespoon of water. Toss everything with your hands.
4. In a small bowl, add ½ teaspoon of Ceylon cinnamon, 1 teaspoon of coconut sugar and ½ teaspoon of salt. Mix everything with a spoon or spatula.
5. Pour dry ingredients over coconut chips and mix with a spatula until coconut chips are coated in the dry mixture.
6. Spread coconut chips onto the prepared baking sheet and flatten into one layer.
7. Baking is probably the most challenging part. The goal is to NOT OVER-TOAST the coconut chips. That’s why you basically need to sit and watch over the chips while it bakes.
8. My formula is: bake for 5 minutes and then stir coconut chips to make sure everything bakes evenly. Bake for another 2 minutes then again toss, and then bake for another 2 minutes and toss. Keep your eyes on coconut chips. You want perfect crisp, crunchy, golden brown lovelies.
9. Remove from the oven and let it cool completely.
10. Once cool, transfer to a container or bowl for serving. These are best served at room temperature!
11. Store in an air-tight glass for up to two months.
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