A few weeks ago, I purchased the ingredients for a coconut chicken soup that I wanted to try. However, our evening plans became filled with driving children here, there, and everywhere, and dinner became more of an eat out of the fridge night.
The next night should have been soup night, but alas, it was a very warm day. For me, warm weather means cooler food. So, I decided to take some of the soup ingredients and create a tropical salad. Filled with an assortment of veggies, fruit, and chicken, it would make a great main dish. However, a salad almost begs for some sort of side, such as bread or crackers.
I decided it would be fun to create a tropical cracker of sorts. The combination of sweetened coconut and salted macadamia nuts seemed like the perfect toppings to me. As most of my family likes both of these ingredients, it seemed worth a try anyway. I made some crisps on a whole grain, flax seed flatbread and others using flour tortillas. Both versions were a hit. Easy to make, delightfully crunchy, and a wonderful salty-sweet flavor combination made these crisps the bigger star at our dinner.
I imagine we will be making these again during the warm months to come.
- 1 piece flatbread or tortilla
- 1 Tb. butter, melted
- 1/4 cup flaked coconut
- 1/4 cup salted macadamia nuts, chopped
- Preheat oven to 375.
- Brush flatbread/tortilla with butter.
- Sprinkle coconut and nuts on top of butter.
- Place either directly on oven racks (for extra crispy) or on baking sheet (for crispy), and bake for approximately 5 minutes, or until golden brown.
- Cut each into 8-10 pieces.