Prep
20
20
Cook
12 - 24 hours
12 - 24 hours
Ready in
12 hours
12 hours
Serves
20
20
Ingredients
- 6 cups large coconut flakes
- 1/4 cup coconut aminos or tamari
- 3 Tbsp. virgin coconut oil, melted OR sesame oil (for an asian flair)
- 1 tsp chipotle chili powder
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp paprika
- 1/2 tsp smoke salt or celtic salt
Directions
- Place coconut in a large mixing bowl, cover with water and soak for 1 hour.
- Strain coconut, add rest of ingredients and mix well until combined.
- Place on a lined dehydrator tray and dehydrate at 115 for 4 hours until dry enough to flip onto mesh tray.
- Continue to dehydrate for 12 to 24 until completely dry.
- Store in a glass jar once completely cooled.
- Baking Instructions: Preheat oven to 300 F.
- Line a baking sheet with parchment paper and spread battered coconut chips evening.
- Bake for 5 minutes and stir. Bake for another 4-5 minutes, watching closely and then remove. Let Cool completely.
- Store in a glass jar once completely cooled.
- Guest post by Raw Revive
