Coconut chips in three flavors: vinegar and pepper, herbs and chilli, curry and turmeric

Perfect to accompany an aperitif...

Ingredients

 

White chips: vinegar and pepper:

  • 20 g coconut chips
  • 1 tsp extra-virgin olive oil
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 pinch coarsely ground black pepper
  • 1 pinch fleur de sel salt

Red chips: chilli and herbs

  • 20 g coconut chips
  • 1 tsp extra-virgin olive oil
  • 1 tsp water
  • ½ tsp dried aromatic herbs (oregano, basil, rosemary)
  • ½ tsp sweet paprika
  • 1 pinch powdered red chilli
  • 1 pinch garlic powder
  • 1 pinch fleur de sel salt

Yellow chips: curry and turmeric

  • 20 g coconut chips
  • 1 tsp extra-virgin olive oil
  • 1 tsp water
  • ½ tsp mild curry
  • ½ tsp powdered turmeric
  • 1 pinch powdered ginger
  • 1 pinch fleur de sel salt

 

 

Instructions

  1. Gently combine all the ingredients for the white chips in a bowl until they are well coated. Heat a pan with a heavy bottom and toast the chips over low heat, stirring them so that they brown evenly. After about 10 minutes, they will have become crispy and slightly golden and can be removed from the pan and left to cool.
  2. Repeat the procedure for the red and yellow chips.
  3. Once all three batches have cooled down, enjoy them with a refreshing glass of lemon & mint water.

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