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These spicy Keto Tandoori Coconut Chips are a great savory and sweet combo that’s perfect for snacking or even as appetizer. Coconut is the ideal health food for a keto diet. It’s very low in net carbs and will keep your blood sugar levels stable.
You can use any Tandoori Masala seasoning blend, just make sure there’s no added sugar so you can stay within your carb intake. If you have a well stocked spice cabinet you can also make your own using this recipe.
Hands-on Overall
Serving size 1/2 cup
Nutritional values (per serving, 1/2 cup)
Net carbs2.4 grams
Protein2.1 grams
Fat22.7 grams
Calories231 kcal
Calories from carbs 4%, protein 4%, fat 92%
Total carbs7.5 gramsFiber5.1 gramsSugars2.2 gramsSaturated fat20 gramsSodium29 mg(1% RDA)Magnesium27 mg(7% RDA)Potassium163 mg(8% EMR)
Ingredients (makes 4 servings, 2 cups)
- 2 cups unsweetened coconut chips (not shredded coconut) (120 g/ 4.2 oz)
- 1 tbsp coconut oil (15 ml)
- 1 tbsp Tandoori seasoning blend (9 g/ 0.3 oz)
- Optional: sea salt to taste if there is no salt in the seasoning
Instructions
- Place the coconut oil and the coconut chips in a large skillet.
- Sprinkle in the seasoning and cook over low heat for 4-5 minutes, just until the coconut starts to turn a golden color.
Note: Alternatively, you can bake them in the oven at 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) for 4-7 minutes, mixing once or twice. Keep an eye on the chips as they burn easily.
- Remove from heat and let cool before transferring to an airtight container. Store in an airtight container at room temperature for up to 1 week.
Ingredient nutritional breakdown (per serving, 1/2 cup)
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