Turmeric Roasted Coconut Chips

Turmeric Roasted Coconut Chips

Are you looking for a new, quick snack idea? 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! 

sprinkle a little more cinnamon on that 

Cinnamon is one of the most popular spices and that is not only thanks to its delicious smell and exotic flavour; it is a true health-aider. Now, first of all, there are two different types of cinnamon: Ceylon and Cassia. Ceylon is considered the ‘true’ cinnamon as it is much lower in coumarin, a compound that is found in Cassia which can be harmful in big doses. Cinnamon comes from the inner bark of cinnamon trees (ever wondered what those look like?), from which sticks are cut and grounded. Both the smell and powerful health benefits are thought to come from the cinnamaldehyde compound of cinnamon, which is the oily part of cinnamon bark. Cinnamon is loaded with antioxidants, anti-inflammatory properties and may lower the risk of heart disease and diabetes by lowering LDL cholesterol levels and increasing our body’s sensitivity to the hormone insulin. So the next time you write cinnamon on your shopping list, try to find Ceylon which is generally sold in health food shops rather than common supermarkets. It’s worth the price because its worth your health! 



Prep Time: 3 min

Baking Time: 5-8 min

Total Time: 8-11 min

Servings: 1 jar



For this recipe you will need:


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. 



  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! 

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