Curcuma Roasted Coconut Chips

In need of a snack?

I have a suggestion: coconut chips that have been seasoned not only with cinnamon but also with turmeric and maple syrup. That’s all. These chips aren’t just a yummy snack on the go but make the perfect topping for yoghurt bowls, smoothies, porridge or a stack of banana pancakes. Are you up for roasting these babies? Let’s do it! 

Servings: 2 - 3

Total time: 15 min

For the coconut chips

Ingredients

1 1/2 cups shaved coconut 

1 tbsp maple syrup

1 tsp coconut oil, melted

1/2 tsp turmeric

1/4 tsp cinnamon 

a little bit of black pepper* 

pinch of salt 

*Piperine is a bioactive compound found in black pepper which enhances the absorption of curcumin (which is the bioactive compound contained in turmeric). Together, piperine and curcumin exert anti-inflammatory as well as antioxidant functions. 

Instructions

1. Preheat the oven to 150°C and line a tray with baking paper. 

2. In a medium sized bowl, combine all ingredients and stir well. Pour onto the baking tray and roast in the oven for 5-8 minutes or until crunchy and golden brown. Be careful – coconut tends to burn very quickly! 

3. Serve in a bowl to snack or use as a topping for whatever you are enjoying today – a bowl of yoghurt, breakfast porridge or baked goodies. Also: these chips are a great snack that you can take wherever you go, including the cinema or sunset watching!