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Rosemary and Cayenne Coconut Chips (Toasted Trail Mix)
Course
Snack
Prep Time
2
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
17
minutes
minutes
Servings
8
½ cup servings
Calories
389
kcal
Author
The Worktop
Ingredients
2
cups
coconut chips
(unsalted variety)
2
cups
unsalted mixed nuts
(I used a combination of almonds, walnuts, pecans and cashews)
½
cups
dried blueberries
1
sprig
rosemary
- leaves roughly pulled off
1
teaspoon
cayenne
½
teaspoon
salt
3
tablespoons
light flavored good quality oil
(I used avocado oil)
US Customary
-
Metric
Instructions
Preheat oven to 350°F / 175°C.
In a medium bowl, combine all the ingredients together.
Spread everything out on a lined baking tray.
Toast in the oven for 15-20 minutes, until the coconut chips start browning. About halfway through, gently use a spatula and give everything a mix.
Allow to cool before snacking. Store in an airtight container.
Nutrition
Calories:
389
kcal
|
Carbohydrates:
22
g
|
Protein:
7
g
|
Fat:
32
g
|
Saturated Fat:
14
g
|
Sodium:
160
mg
|
Potassium:
410
mg
|
Fiber:
8
g
|
Sugar:
6
g
|
Vitamin A:
105
IU
|
Vitamin C:
0.7
mg
|
Calcium:
36
mg
|
Iron:
2.2
mg