Low Histamine Apple-Ginger Coconut Chips
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Learn more āIngredients
4 servings
- 2 medium apples (such as honeycrisp or fuji), cored
- 1 cup unsweetened coconut flakes
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
Ingredient noteSmall amounts of fresh ginger are often well-tolerated on a low histamine diet. This recipe only uses about 1/4 teaspoon per serving. If you prefer to always avoid fresh ginger, please tap it and change its rating to Red.
- Ā½ tsp ground ceylon cinnamon
Ingredient noteSome low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses about 1/8 teaspoon per serving. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- 1 tbsp honey
- ā tsp fine sea salt
Instructions
- 1
Preheat the oven to 225Ā°F (107Ā°C). Line a large baking sheet with parchment paper and set a wire cooling rack on top.
- 2
Using a mandoline or a sharp knife, slice the cored apples crosswise into rounds about 1/8-inch (3mm) thick. Discard any seeds from the center slices.
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