Ingredients

Name: Cheesy Coconut Chips – better than popcorn!
Prep time: 10
Total time: 20
Ingredients: 6 cups coconut flakes (the big flakes); 1 Tbsp. Onion powder; 1 tsp. Garlic powder; 2 Tbsp. Nutritional yeast

6 cups coconut flakes (the big flakes)
1 Tbsp. Onion powder
1 tsp. Garlic powder
2 Tbsp. Nutritional yeast
1 tsp. mineral salt
1 Tbsp. virgin coconut oil, melted
1 ½ Tbsp. light Miso paste (we use chickpea miso)
1 Tbsp. purified water
1 Tbsp. lemon juice

Directions

Whisk everything together, except the coconut chips and 1 Tbsp. nutritional yeast..
Hand mix the sauce with the coconut and spread onto an unlined dehydrator tray (screen only).
Dehydrate at 115º until dry, about 12 hours.
OR bake for 10+ minutes at 250 or until golden brown. After 5 minutes open the oven door and carefully stir.
When you remove from the oven or dehydrator, sprinkle 1 more Tbsp. nutritional yeast over the top.
Store in a glass jar after cooling on tray.
♥ You may substitute the coconut with chopped cauliflower, pumpkin seeds, sunflower seeds or any soaked nut.
♥ Variation 1: add 1/2 cup white or black sesame seeds when stirring in the coconut.