Crunchy Curry Coconut Chips

Say that five times fast 🙂 Don’t even try it if you have a mouthful of these delicious crispy treats.

In my house, even toasted pumpkin seeds turn to mush due to the moist area where I live. But these stayed crispy for days in a plastic container!! I think they would hold up well in a nice, salty trail mix too and they are easy to make.


Curry Coconut Chips


Unsweetened Flaked Coconut (Bob’s Red Mill makes a bag, but there are others too)

Curry Powder/salt

(or you could use cinnamon/sugar or garlic/salt, anything you can imagine)


Heat a non-stick skillet on medium to medium-high heat. Add the dry coconut flakes and stir constantly for a few minutes until they reach the state of brown or crunchiness that you would like. Take them off and toss them with curry powder and salt. Taste, taste, taste, to make sure you have the right amount of seasoning, not just because they are delicious. Don’t forget that they will be hot! Let them cool on the counter and then put them away in an air-tight container or freezer bag (they let less air in than ordinary snack bag).


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