Great snack food that is gluten and dairy-free and easy to make. Most health food stores have organic dried coconut “chips”–these are about the size of corn flakes. It’s fine to eat them plain but I like to coat them with other ingredients such as the spices in this recipe. I prefer to bake them at a lower temperature even though it takes a little longer. This preserves more nutrients and helps avoid burning which these chips do quickly at higher temperatures.

4 cups organic coconut chips

2 Tbsp. organic wheat-free tamari

2 Tbsp. maple syrup

2 Tbsp. balsamic vinegar–the artisan variety from Italy that is thick as syrup

1 tsp. smoked paprika

1 tsp. nutritional flakes (optional)

sea salt to taste (won’t need much because tamari is salty)

Mix all ingredients except the coconut in a large bowl. Add the coconut chips and toss well until all the chips are coated. Spread 1/2 the mixture in each of two baking dishes that are at least 8 X 12. Place in a 200 degree F oven. Stir every 30 minutes and bake until dry–about 2 hours. Store in a glass mason jar at room temperature. Enjoy as a snack or as a garnish on salads.