I recently started my day with this little snack.

It was amazing, I tell you. Amazing.

Not too sweet. Just a little zip. And a whole lotta crunch.

Coconut Cream and Spicy Snip Chips

Coconut Cream:
1 cup coconut cream (or the super thick goodness on the top of a can of full fat coconut milk that has been chilling in the fridge overnight – reserve the liquid for another use).

Using a stand mixer or hand mixer, beat until stiff peaks begin to form. Chill until ready to top with the chips.

Coconut Snip Chips:
1 extra large parsnip, peeled and thinly sliced with a mandolin and then halved (or create long ribbons with a vegetable peeler and tear into pieces)
1/2 cup coconut flakes
1/2 cashews, soaked and drained 
1 heaping Tbs. coconut nectar
juice of one lime
1 Tbs. Persian lime oil
1/4 tsp. red pepper flakes
1/4 tsp. sea salt

Preheat the oven to 325 degrees.
Combine the cashews, coconut nectar, lime juice, lime oil, red pepper flakes, and salt in a high speed blender. Process until smooth.
Transfer to a large bowl and toss with the sliced parsnip and coconut flakes.
Line a large baking pan with parchment and scatter the coated chips about the pan, giving the pieces plenty of room without much overlapping.
Bake for about 10 minutes. Toss and turn the pan. Bake an additional 10 minutes, until toasty. (Depending on your oven, you may need to cook a bit longer).
Allow the chips to cool and crisp up for a delicious crunch.

Scoop a generous portion (or all) of the Coconut Cream into a bowl and top with the cooled Coconut Snip Chips.

It’s a party in your mouth this morning. It is!

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