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.
Preparation timeHands-on: 5 minutes Overall: 5 minutes
| Total Carbs | 7.5 | grams |
| Fiber | 5.1 | grams |
| Net Carbs | 2.4 | grams |
| Protein | 2.1 | grams |
| Fat | 22.7 | grams |
| of which Saturated | 20 | grams |
| Energy | 231 | kcal |
| Magnesium | 27 | mg (7% RDA) |
| Potassium | 163 | mg (8% EMR) |
Macronutrient ratio: Calories from carbs (4%), protein (4%), fat (92%)
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
- Place the coconut oil and the coconut chips in a large skillet.
- Sprinkle in the seasoning and cook over low heat for 4-5 minutes, just until the coconut starts to turn a golden color.
- 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.
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