bloomhealthDinner, decided.
Coconut chips
Coconut chips, from above
VegVeganKerala

Coconut chips

Fresh coconut shaved thin and toasted with jaggery and salt. Sweet, salty, very hard to stop.

35 minTime
1 gProtein each
mildSpice
The toasted coconut2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.
The original
164kcal
1 gprotein
4 gfibre
35minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

6 servings
Fresh grated coconutflesh of 1 mature coconut, shaved into thin ribbons
Jaggery2 tbsp, powdered
Salta pinch
Cinnamon powdera pinch

Method

5 steps
  1. 1Heat the oven to 160°C. Prise the coconut flesh from the shell and shave it into thin ribbons with a peeler.
  2. 2Toss with powdered jaggery, salt and cinnamon.
  3. 3Spread on a paper lined tray in a single layer and bake for 8 minutes, then stir.
  4. 4Bake 4 to 6 minutes more, checking every 2 minutes, until golden.
  5. 5Cool on the tray; they crisp as they cool. Store airtight.
Serve it like this

Serve in a small bowl, or scatter over payasam or yoghurt.

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Make it a meal

What goes with Coconut chips: a bread or rice, a side, something to drink and something sweet.

On the side Avial35 min
On the side Beans thoran20 min
To drink Sulaimani chai10 min
To drink Masala chai10 min
To drink Rose milk10 min
To drink Mango lassi10 min
Something sweet Ada pradhaman60 min
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