Garlicky Coconut Chips

Hi everyone! It's been so long since I've blogged; I know. I'm such a terrible blogger. I think I just need to be a little bit more motivated and since I'm almost done with classes this semester, I will have a lot more time to get down and make some recipes! The thing is, I want every post to have a new recipe and I want the recipes to be good. So, when I make a recipe that I don't think is top notch, I don't want to post it. I also have not been making many new things lately so that is another reason why I haven't blogged.

But, I did make an awesome pumpkin pie for Thanksgiving and I must share it with you when I get the measurements right. I adapted it from sweetlyraw.com (by the way, she has incredible raw recipes!) and it was yummers!!

I also made some yummy garlic chips that are inspired by the spirulina chips that were made by Matt Monarch and Angela Stokes Monarch (also congrats on your baby girl!) from their blog therawfoodworld.com/blog . I didn't try the spirulina version but I made a simple garlic version that was sooo good!! I definitely recommend them as to me they tasted like garlic butter (weird but good!) and they are great on a salad or just to eat straight from the dehydrator (which I did many a time!). I hope you enjoy the recipe!

Garlicky Coconut Chips

Ingredients:
Coconut meat from 1 young Thai coconut
1/4 teaspoon Himalayan Salt
1/4 teaspoon ground black pepper
1 minced garlic clove

Directions:
Slice the coconut meat into 1/8 - 1/4 inch thick strips and place in a medium sized bowl with all the other ingredients and stir to combine evenly.
Place the mixture evenly on a teflex dehydrator sheet (or parchment paper) onto the screened sheet and place in the dehydrator that is set  at 120 degrees for one hour. After one hour, lower the heat to 105 degrees and dehydrate for about 20 hours or until the chips are crispy (it's long but so worth the wait!). Enjoy the yumminess!

I only had a few left when I wrote this. I ate most of them! Oops! :)