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
Enjoy a warming treat: Heat a cup of beef or chicken broth, add a crushed clove of garlic and flat a handful of Caramelized Coconut Chips on the top. Instant hug in a mug!
From Well Fed by Melissa Joulwan (page 153)