I never thought it would be possible, but I need to eat more food.  See, I always thought I ate TOO much food and to be sure, there were times I could pack away a ton of food.  But overall?  I’m not getting enough. 

I learned this bit of info a few months ago and have been working on getting in more calories.  It’s an exercise in resistance and uncomfortableness.  We’re always told to eat less (especially women) and it feels like such a radical thing to HAVE to eat more.  Like a lot more.

I’m getting better at tuning out my inner voice that tells me I’m being a glutton/overeater/bottomless pit.  But I’m still trying to find good momentum.  Because I commute and work most of the morning/afternoon, I’ve noticed I don’t get nearly enough at breakfast and lunch and then tend to make up for it at dinner.  That leaves me feeling overstuffed and going to bed with way too full of a stomach. 

So, I’m trying to put more food THROUGHOUT my day and that means snacks.  I’ve never been a huge snacker, but there’s no time like the present.  I’ve been experimenting with snack ideas and while I would love to just go to the store and stock up on already made snacks, I’m not willing to eat the weird ingredients that sometimes accompany the convenience.

I was at Whole Foods the other day perusing the snack aisle (they have decent options but not quite that affordable) and couldn’t help but drool a bit over the fun coconut chip flavors.  Mocha, coffee, salted caramel, salt and vinegar… I wanted them all.  I did not want to pay $6 for them though.  I knew I could make some tasty chips myself.

And boy did I make some tasty chips.

How do I know I made some tasty chips?  I almost ate half the pan the minute they came out of the oven before I could even take pictures of them.  That’s usually a good indicator.  Pretty sure this snack will be on repeat and I will be happy to eat them!

Herb & Garlic Coconut Chips- makes about 3 cups 

• 3 cups coconut flakes (no added ingredients, just coconut)
• 1 tbsp coconut oil, melted
• 2 tsp herb salt (this is the recipe I used, but you can use any seasoned salt)

1. Preheat the oven to 300 and line a large baking sheet with parchment paper or a Silpat.
2. Place the coconut flakes into a large bowl and drizzle with melted coconut oil.  Add the herb salt and stir/toss to combine.
3. Pour the flakes onto the baking sheet in an even layer and bake in the oven for 10 to 15 minutes, checking frequently.  These go from golden brown to burned fast, so keep an eye on them!
4. Remove from oven and let them cool before storing in a container for up to 3 days… if they last that long!