Spicy Thai Coconut Chips | PCC Natural Markets

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Spicy Thai Coconut Chips

Serves: About 3 cups

Your rating: None (1 vote)
Your rating: None (1 vote)


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


Preheat oven to 350º F. Line a baking sheet with parchment paper.

Combine chili powder, turmeric, salt and lime juice in a large bowl. Mix in coconut chips and combine well.

Spread coconut flakes in a thin layer on the baking sheet. Place in the center of the oven rack and stir every 4 minutes for 8 to 12 minutes, or until crisp and toasted.

Recipe by Pranee Halvorsen, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2011.

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Wicked Yum!!

I got to taste these right after Pranee made them and they are delicious!! So I went back for more to share with fellow staff @ PCC Greenlake and the chips were a hit!
I can't wait to make some!!

large flakes?

This sounds so yummy! Can you tell me what size flakes work? Are these flakes home made? Thanks!


Hi Michelle,

These are coconut flakes that PCC sells in packages. Currently, they are available only at Redmond and Edmonds stores. We have shredded coconut at all other stores.

Thanks for the question!

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