Some of you might be waiting to hear how my 40 days of reset are going now that there are just a few days left before Easter. I think I can some it up nicely in two sentences. One should not plan to simplify one’s life by setting a bunch of rules during a timeframe when you are getting married, moving a husband and his family, and having a honeymoon. Oh, and for added bonus, crazy things happen like your new father-in-law passing. It turns out it is really hard to slow down and focus on what is important when you are just trying not to lose your mind.
Luckily, I prefer the simple and I kept my sanity by focusing on what really was important. Like people. And my sanity so my people would still want to be around me. I have some pretty amazing people in my life I want to keep around.
I can’t wait to tell you all about it! The posts are coming even if they might be a bit jumbled about, because well, life is a bit jumbled right now. I will share that although the wedding has been the highlight, this little thing happened and I am OVER THE MOON excited to be writing for the Washington Trails Association magazine! Makes all the crazy worth it.
As you read this we will be slap-in-the-middle of our honeymoon in Arizona. I had so much fun on my trip last year when we were deciding where to go, it was an easy choice to head for the sun and beauty of the Southwest again. Mostly the sun, oh, glorious sun.
Getting ready for our trip had me in the kitchen coming up with some snacks to take along with simple cleaning-out-my-pantry ingredients and this one came together rather nicely. Just two ingredients!
#toastedcoconutchips #coconutaminos
Yep, just two ingredients to make this basic but savory snack! You simply marinate the chips in the aminos overnight, lay out in your dehydrator and presto! A wholesome treat with no added sugar.
Originally, I had thought they would be a bit more on the savory side. But when sampling the result I realized they were, also, a bit sweet. Duh, coconut (and its aminos) do contain natural sugars! So, for the 2 cups of snack in this recipe you have 15 grams of sugar which comes out to about 2 grams for a 1/4 cup. But tied up with all the fiber of coconut is the way to go when consuming sugar, just don’t eat all 2 cups in one sitting!
I used Let’s Do Organic toasted coconut chips and Trader Joe’s coconut aminos. I’m sure that untoasted coconut chips would work but since I wasn’t baking these I decided that toasted offered more flavor.
If you want to skip the sugar in the coconut aminos and don’t mind a little soy, gluten free tamari is an option for a more savory snack.
I hope you enjoy this little snackaroo as much as I have been! For another like it, check out my 5 Spice Coconut Chips or my Hiking and Backpacking Paleo Recipe Index!
Sweet and Salty Coconut Chips
Prep Time
10 minutes
Total Time
12 hour, 10minutes
Course: Snack
Cuisine: Autoimmune Protocol, Gluten Free, Nightshade Free, Paleo, Soy free, Vegan, Whole Food
Servings: 8 1/4 cup servings
Ingredients
- 2 cups toasted coconut chips
- 1/4 cup coconut aminos
- 1/4 cup water
Instructions
- Mix the coconut aminos and water together and then add into a bowl with the coconut chips.
- Gently coat the chips with the aminos and let sit in the fridge overnight to marinate.
- Lay out the chips on a jelly roll tray in your dehydrator and let dry 5-6 hours on 115-120 degrees (the nut setting). Stir gently half way through the drying time.
- When completely dry, let cool and store in an airtight container.
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