Sea Salt Toasted Coconut Chips
These toasted coconut chips are perfect for those who want a salty, fatty crunchy snack like a potato chip, without the oxidation and inflammation that comes along with regular chips. The fats used in commercial potato chips are often pro-inflammatory, low quality and rancid—a disaster for activating your autophagy. Not to mention the carbohydrates found in white potatoes, especially in chip form, really does make it impossible to eat just one! These addictive high-carb snacks can easily spike your blood sugar and trigger insulin release. Instead, give these toasted coconut chips a try! I’ve included a variation with Ceylon cinnamon for a richer polyphenol snack to activate your autophagy and enhance your glow. Increasing your intake of phytonutrients and polyphenols from vegetables, herbs, and spices like Ceylon cinnamon is a wonderful way to get the most out of a higher fat diet while increasing your body’s ability to activate autophagy.
Toasted Coconut Chips
Makes 2 cups
2 cups large coconut flakes 2 teaspoons coconut oil, melted ¼ teaspoon Himalayan salt, or more if preferred 1 teaspoon ground Ceylon cinnamon (optional)
Preheat oven to 325F. Mix coconut flakes, oil, and salt together until well combined. Spread in an even layer in a glass baking dish, or parchment lined baking sheet. Bake for about 10 minutes or until golden brown and crisp, stirring every 3-4 minutes to prevent burning. Cool before eating. Nutrition Facts: (serving size: 1/2 cup) Fat: 22 g Protein: 2 g Fiber: 4 g Carb: 9 g Net Carb: 5 g