Coconut chips were one of my favourite snacks from the autoimmune protocol ~ they can be really soothing for the gut. Toasted and tossed with anti-inflammatory cinnamon and ginger and it makes a great popcorn alternative (if corn is off the menu for autoimmune reasons).

Toasting the chips only takes 3 minutes and gives them that satisfying extra crunch. The cinnamon and ginger makes them sweet and a little bit spicy. There are so many other flavour combos to play with as well…. turmeric and ginger, cumin and coriander, paprika and salt ~ have a little play and see what combinations work best.

Toasted Coconut Chips with Ginger and Cinnamon

Ingredients:

• 100g unsweetened coconut chips
• 1 tsp ground cinnamon
• 1 tsp ground ginger

Method:

1. Get a dry frying pan really hot, add the coconut chips and turn the heat down slightly.
2. Keep the chips moving around the pan with a wooden spoon, they should turn a nice toasty brown quite quickly. Make sure none stick to the bottom.
3. Remove the pan from the heat and add the spices to the coconut chips, stirring to create an even coating.
4. They can be served warm or left to cool and kept in an airtight jar where they will keep for up to a week.
5. Enjoy :~)