Coconut Lime Chips

By on July 16, 2013
coconut lime chips

WARNING: These Coconut Lime Chips are highly addictive.

I threw these Coconut Lime Chips together as a test and had to give them a taste test before they went into the dehydrator. Boy, was I surprised! The tangy flavor that instantly wakes up your tongue from the lime followed by the slightly sweet flavor of the coconut won me over the instant I put it in my mouth. Once they came out of the dehydrator they were even better because the tang had soaked through the coconut and calmed down just a tad as well as being crunchy made them one of the best raw food snacks I’ve ever made. Did I mention easy to make too? With only four ingredients, this is a super simple treat.

 

Coconut Lime Chips

Meat of 1 Coconut
Juice of 2 Limes
1 tsp. Spirulina
1 tsp. Pink Himalayan Salt or Celtic Sea Salt

Gather your ingredients. There are only four, so they won’t take up a lot of counter space to get this done.

Punch a hole through two of the coconut eyes to drain the water out. You can do this with a coconut drill like I have or use a phillips head screwdriver and a hammer. Either way works.

Drain the coconut water out making sure to use a fine mesh strainer to catch all the potential flakes from the outside husk or chunks from drilling open the hole. Set the water aside for a surprise at the end of this recipe.

Now it’s time to open the coconut. Don’t let it intimidate you. It’s only looks harder than it really is. You will need a hammer for this one.

Whack your coconut with the hammer until it cracks into several pieces. I am demonstrating it here on the cutting board, but after hitting it a couple times here, I got a little nervous on breaking the counter if I missed the coconut with the hammer and ended up smashing a few tiles. That wouldn’t be good. So, I took it outside to the concrete. It was a much better decision.

You will want to take either a Coconut Tool or a butter knife to peel the coconut meat out of the shell.

Caution: Don’t use a sharp knife. No good can come from that. Be safe.

Once you get all of the meat out, rinse it off to make sure there are no coconut shell hairs or residue on them.

Sometimes the easiest way is to just put them all in the fine mesh strainer and rinse them over the sink.

Then you will need to make the coconut into chips. You can do this two ways. With a vegetable peeler or you can do it really really fast using the thin slicer blade of your food processor. It makes the process a whole lot easier.

Then you get this in less than a minute. Put all of the coconut chips into a medium sized bowl. I like using a batter bowl.

Set the coconut chips aside.

Next slice your limes in half.

Then, with a citrus juicer, juice the limes.

Add lime juice to small mixing bowl.

Add the Salt

Add the Spirulina

Whisk it all together. It is very very green.

Pour the green juice onto the coconut chips.

Easiest way to mix it all together is to just use your hands.

They will look like this.

Green.

Deal with it.

Spread them onto the dehydrator tray. Make sure it is on a dehydrator sheet so the small pieces don’t fall through. Put them into the dehydrator.

Then *POOF*! 24 hours, they look like this….

One the last tray.

Gone!

Yep, they were so good we couldn’t keep out hands off them. Time to make another batch.

 

SURPRISE! Use the left over lime juice mixture and add it to the coconut water for a refreshing treat.

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About Natalie Collins

Natalie Marie Collins is a certified Raw Food Nutritionist and Creative Business Guide. She is passionate about how easy it is to change your body, lose weight and glow with fresh whole foods.

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