Caramelized Coconut Chips
Thursday nights in the Joulwan household, circa the 1980s, were "popcorn night." In sixth grade, I wrote an ode to popcorn, such was my devotion to the salty snack. Even though it's not on the paleo-approved menu, I still think of popcorn as my favorite food. These cinnamon-caramelized coconut chips do not taste like popcorn, but they do approximate the experience: the saltiness and mild sweetness, the blend of white and brown bits, and that ever-so-satisfying crunch.
- ¼ tsp salt
- ¼ tsp cinnamon
- 1 cup unsweetened coconut flakes
- Mix the salt and cinnamon with a fork in a small ramekin and save for later. (The fun part!)
- Heat a non-stick skillet over medium-high heat, about 2 minutes. Add the coconut flakes and distribute evenly, so they form a single layer in the bottom of the pan. Stir frequently. They begin to crisp and turn brown pretty quickly. This steps takes only about 3 minutes, so pay attention! When the flakes have reached an appealing level of toastiness, remove the pan from the heat.
- Sprinkle the hot coconut flakes with the salty cinnamon and toss until evenly seasoned. Transfer to a plate and allow them to cool in a single layer for maximum crunch. Store at room temp in an airtight container - if they last that long.
You Know How You Could Do That?Replace the cinnamon with one of these spices for international flair:
- Indian - 1/4 teaspoon curry powder
- Moroccan - 1/4 teaspoon Ras el Hanout
- Garlicky - 1/4 teaspoon granulated garlic powder
- Southwest - 1/4 teaspoon chili powder + 1/4 teaspoon paprika
- Asian - 1/4 teaspoon Chinese five spice powder