Vegetarian: Coconut Crisps with Basil and Chiles

Beyond delicious, this salty, nutty, herby coconut recipe will quickly become your favorite nibble -- whether you're hungry or not. Serve it as a fab finger food when you have dinner guests, make a big batch and pack it into your child's lunch, and scatter it on your everyday dishes as a gourmet garnish. Featured in the tasty amazing cookbook Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips and Other Savory Bites by Cynthia Nims, these coconut crisps are just one of many irresistible recipes that you can make (and modify to vegan-friendly or vegetarian standards) when the snack attacks arise.

Coconut Crisps with Basil and Chiles

Recipe from Salty Snacks (Ten Speed Press, September 2012) by Cynthia Nims.

Serves 6 to 8

Ingredients:

• 3 cups (about 6 ounces) unsweetened coconut chips


• 2 tablespoons unsalted butter, melted


• 3 tablespoons minced fresh basil


• 2 teaspoons minced serrano chile


• 1 teaspoon kosher salt or flaky or coarse sea salt

Directions:

1. Preheat oven to 325 degrees F.


2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.


3. Put the coconut in a medium bowl and drizzle the melted butter over, tossing gently to evenly coat the shavings without breaking up the coconut chips.


4. Sprinkle basil, chile, and salt over and toss well to evenly coat the coconut.


5. Scatter the coconut on the prepared baking sheet.


6. Bake until lightly browned and aromatic, stirring occasionally, about 12 minutes.


7. Keep a close eye on the progress because the coconut can go from lightly browned to burned and bitter very quickly.


8. Take the coconut from the oven and let cool on a baking sheet.


9. Tranfer the coconut to a serving bowl, or store in an airtight container for up to 2 days.

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