Keto Tandoori Coconut Chips

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.

Step-by-step

1. Place the coconut oil and the coconut chips in a large skillet.

   

2. 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.

   

3. 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.

   

Recipe

Keto Tandoori Coconut Chips

★★★★☆4.5 (51 ratings)

Craving something crispy? Try this healthy low-carb alternative to chips and crisps. Only 3 ingredients ...

Hands on

5m

Overall

5m

Servings

4

2.4 g

Net carbs

2.1 g

Protein

22.7 g

Fat

231

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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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

1. Place the coconut oil and the coconut chips in a large skillet.

2. 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.

3. 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.

Nutrition per serving, ½ cup

Carbs 4%Protein 4%Fat 92% of calories

Net carbs

2.4 g

Total carbs

7.5 g

Fiber

5.1 g

Sugars

2.2 g

Protein

2.1 g

Fat

22.7 g

Saturated fat

20 g

Calories

231 kcal

Sodium

29 mg · 1.27% RDA

Magnesium

27 mg · 6.75% RDA

Potassium

163 mg · 8.15% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Coconut chips, unsweetened (dried, flaked coconut)	2.2 g	2.1 g	19.4 g	198
Coconut oil, extra virgin	0 g	0 g	3.4 g	30
Tandoori seasoning	0.2 g	0 g	0 g	2
Total	2.4 g	2.1 g	22.7 g	231

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Pescatarian
• Low FODMAP
• Vegetarian
• Vegan