Coconut Chips are a popular keto snack food. These chips are the size of potato peelings and can easily be added to trail mix, keto granola, and many other low-carb foods.
We worked for months to develop a natural, dried coconut that we could still call “raw.” We are excited to finally offer a low-temperature dehydrated coconut with a great taste.
The process to make coconut chips
- Begins with wild coconuts
- The coconut is removed from the shells and washed in pure filtered water (no chlorine is present
- The coconut is then shredded and slowly dehydrated at 98.6° F (37° C)
- The result is shredded, raw coconut that tastes great, has a wonderful texture, and contains the nutrients found in coconut.
Most shredded, dried coconut available online and in health food stores is actually desiccated coconut. Chlorinated water is used to clean and sterilize the coconuts once they are opened and peeled. The coconut meat is grated, often lightly pressed to remove some of the milk (moisture) and then it is dried in huge ovens at temperatures between 170°-180° F (76°-82° C).
Coconut sold in grocery stores is made from this desiccated coconut by soaking it in corn syrup, propylene glycol, and sodium metabisulfite to preserve it. There is a huge difference between raw dehydrated coconut and most store-bought sweetened coconut flakes.