Curry and Lime Coconut Chips

Crunchy, tangy, flavorful but not too spicy. Turn coconut into a super-snack food. It's well known that humans can thrive on virtually coconut alone. This life-sustaining superfood has just about everything a body needs to not just live, but be healthy as well. Adding the lime and curry will satisfy cravings for something crunchy, salty, and snack-like while actually being nutritious and good for you. The crunchiness comes from dehydrating, so no frying, no baking, and no added oil. Take that potato chips! These days, the young coconuts get so much attention for their delicious and nutritious water. But let's not forget the more mature coconuts. As these beauties age, the water gets converted into meat. Older coconuts contain more meat and less water. The meat is what we use to make these tangy and crispy chips. Coconut saturated fat and oil are actually good for weight-loss, lowering cholesterol and increasing the good (HDL) cholesterol. The mature coconut meat is also high in manganese (helps break down fats and proteins) and is high in potassium, and packed with many other vital nutrients and vitamins (Calcium, copper, folate, Vitamins B-6, C, E, K, and more). You can purchase mature coconuts at most grocery stores, these are the ones that are the dark brown, softball size nut. If you live in the tropics and have access to trees, lucky you!

ingredients

• 2-3 mature coconuts, or a bag of unsweetened coconut chips
• 2 limes
• 1 tablespoon (or to taste) of Kauai Farmacy Curry Culinary Blend
• Sea Salt

procedure

1. To begin, you'll crack open your coconuts and scoop out the meat.
2. Into a large bowl, shave the meat into strips using a vegetable peeler.
3. Squeeze the lime over coconut strips.
4. Sprinkle with Curry Blend.
5. Salt to taste.
6. Arrange chips onto dehydrator trays and dehydrate for 2-3 days. Alternately you can put them in your oven at the lowest heat setting until they are crispy.

Chips will keep for several weeks in a sealed container. If you don't eat them first.

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