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Although they're paper thin, these crispy-crunchy chips are chock-full of heart-healthy, hunger-satisfying fat. Try them as a standalone snack or sprinkled on salads, soups, and chicken and fish dishes or in homemade trail mix.
1 mature coconut
Preheat oven to 350 degrees. Wrap coconut in a towel and crack open using a mallet or hammer. Use a large spoon or ice cream scoop to scoop out meat. Grate coconut meat using a large grater or a mandolin. Sprinkle with sea salt to taste and spread on a baking sheet lined with parchment paper. Bake for about 20 minutes until coconut begins to brown at the edges and is dry to the touch. Store in an airtight container for 4 or 5 days.
Nutrition score per serving: 71 calories, 6.5g fat (6g saturated fat), 3g carbs, 1g protein, 1.5g fiber, 1.5g sugars
Recipe provided by Meghan Telpner
Toss the bag of greasy, nutritionally empty white taters and satisfy a crunchy craving with something good for your body