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    10 Creative Ways to Use Coconut Chips

    10 Creative Ways to Use Coconut Chips

    We’re never opposed to simply popping open a bag of Coconut Chips and eating them by the handful, but there are plenty of ways to get creative in the kitchen with our versatile flavors. From slightly sweet Chips at breakfast to a keto-friendly, plant-based savory topping in noodle bowls, here are our 10 favorite ways Dang fans enjoy Coconut Chips, from day to night:

    Smoothie bowl recipe

    Photo by @livingwellwithnic

     

    Smoothie Bowls

    Sure you can drink a smoothie on the go, but a study has shown you enjoy food more when you’re seated. That’s why we love smoothie bowls (pictured above), which pack the same benefits into a satisfying sit-down meal. Choose your base flavor (think acai or greens blended with almond milk) then add your toppings. We like a mix of bee pollen, chia seeds, goji berries, and our Caramel Sea Salt Coconut Chips to balance the sweetness.

     

    Overnight Oats

    Overnight oats recipe
    Photo by @nourishedbynutrition
    But we get it—sometimes mornings are hectic. Overnight oats save time in the a.m. by doing the (easy!) prep at night. Registered dietician Jessica Bippen likes to soak rolled oats in cashew milk with yogurt, vanilla, cinnamon, and chia seeds. In the morning, just add some Coconut Chips, fruit, and any other fixings.

     

    Homemade Granola

    Homemade granola recipe
    Photo by @redkitchenette
    Store-bought granola can be packed with sugar and other fillers. But when you DIY, you can mix-and-match ingredients, like oats with Coconut Chips, dried fruit, cinnamon, and maple syrup for some naturally occurring sweetness.

     

    Salads

    Coconut rice bowl recipePhoto by @everydamnbite
    Ditch that deskside peanut butter and jelly and embrace a more flavorful lunch. Coconut chips are great on salads, whether you’re going with greens and raw veggies or taking an Asian-inspired turn with rice, grilled chicken or tofu, veggies, and peanut sauce.

     

    Fruit Pizza

    Dang Coconut Chips on watermelon pizza
    Photo by @kaleoradokitchen 
    We never say no to pizza, even when we’re swapping watermelon in place of the dough. This watermelon "pizza" is as simple as it is satisfying—juicy triangles of melon topped with ricotta, cream cheese, and honey, plus fruit, mint, and Coconut Chips.

     

    From the Bag

    Photo by @temple.dietitian
    Like we said, Coconut Chips make for a tasty snack straight from the bag. We like packing it for hikes and picnics, but they’re just as handy for those 3 p.m. hunger pangs in the office. Keep a stash at your desk and thank us later.

     

    Curries

    Thai curry noodle bowlsPhoto by @healthylittlevittles
    Take a cue from health coach Gina Fontana who created vegan and gluten-free mango curry noodle bowls, combining rice noodles, veggies, tofu, red curry, and our Original Recipe Coconut Chips.

     

    Spring Rolls

    Thai spring rolls recipe
    With summer temps rising, sometimes the last thing we want to do is turn on the oven. Spring rolls are an easy, impressive dish for parties, and pair well with our Lightly Salted Coconut Chips.

     

    Banana Split

    Healthy banana split dessert
    Photo by @what.cayt.ate
    We need something sweet after dinner, too. Luckily this healthier take on a banana split satisfies our sweet tooth. Just cut the fruit down the middle and top with yogurt, almond or peanut butter, cinnamon, and Dang Coconut Chips for crunch.

     

    Ice Cream

    Homemade ice cream recipe

    Photo by @thepeachyprodigy

    Sprinkles may have been your go-to as a kid, but they don’t add much nutrition. Instead, try topping your ice cream or sorbet with our Chocolate Sea Salt Coconut Chips, infused with cocoa powder. You’ll get sweet and salty with each bite!

    5 Things You Didn't Know About Dang Foods

    5 Things You Didn't Know About Dang Foods

    There's a lot more than meets the eye when it comes to Dang Foods. You may be familiar with our healthy snacks and Thai heritage, but what about our office traditions? How about our Founder's secret superpower? Get to know the Dang Gang a bit better through these five fun facts.

    Our Founder, Vincent, is a supertaster. So, what does that mean? Basically, he experiences taste more intensely than other humans. For example, Vincent avoids coffee because it overwhelms his bitter tastebuds. Fun fact: just 25% of humans fall into this category, and we're honored that the maker of our delicious snacks is one of them. Read more about Vincent's experience being a supertaster via his LinkedIn.
    dang-founder-vincent-supertaster
    When we're not cooking together, we're probably eating together at Dang HQ. Every day, the Dang Gang dedicates an hour to eating lunch together "family style" to honor our Asian roots. Bonus: we provide our team with free healthy lunches and try to keep it fun by incorporating traditions like going to the farmer's market to get Thai food every other Tuesday ✌️
    dang-team-cooking
    We took our entire team to Thailand for 10 days this last year! There, we visited our suppliers and partners, learned to cook Thai dishes, visited coconut farms and night markets, and met the people creating our Dang good snacks!

    dang-team-in-thailand
    Dang is a majority-women and majority-minority company. We believe in providing opportunities to those without historical access to professional advancement and always look to promote from within when possible.
    dang-team-minority-women
    Dang has a perfect 5-star rating on the employer review website Glassdoor, and we're proud of it! We care about our company culture and strive to provide a positive experience for ALL employees.

      The Top 9 Benefits of Coconuts

      The Top 9 Benefits of Coconuts

      What started as tropical-centric ingredient—think piña coladas, coconut cream pie, you name it—has since become a versatile part of our diets. Beyond the juicy flesh, coconuts can morph into oil, milk (hello, massaman curry!), and even a potassium-rich water that’s perfect post-workout. That kind of flexibility plus a natural, slightly sweet taste is why it’s the centerpiece of so many of our products, from our Dang Bar to our Lightly Salted Coconut Chips.

      The keto- and paleo- friendly food is packed with benefits, so let’s get down to the core of coconuts:


      It’s a whole food

      Potato and tortilla chips may offer crunch but these more processed foods lack many nutrients. Coconut chips are a minimalist alternative that offers a similar satisfying “crrrrrunch” and can be a part of your diet whether you’re keto, vegan, or low-carb.


      It’s full of good fats

      Coconut oil is a vegan source of fat and more than half is made of medium chain fatty acids, including medium-chain triglycerides (MCT), a favorite among keto fans. And unlike long chain fatty acids, which ultimately get processed into fat, MCFAs are burned as energy.


      It’s a natural sweet treat

      If you’ve ever topped your açai bowl or smoothies with unsweetened coconut, you know it imparts a delicate sweetness—no sugar rush here. That’s why we created our Lightly Salted Coconut Chips. The keto-certified, Whole30-approved snack is made of just two ingredients: coconut and sea salt. In fact, our Coconut Chips have up to 90% less sugar than comparable apple chips. We even add coconut milk to nearly every flavor of our Sticky-Rice Chips for a healthy dose of fat, fiber, and that slight sweetness.Dang Unsweetened Lightly Salted Coconut Chips

      It offers a good cholesterol boost

      Coconut oil is particularly good at boosting levels of HDL, known as “good” cholesterol, but be careful on portion size, as it also has LDL cholesterol.


      It’s chock full of potassium

      Much like bananas, potatoes, and cooked spinach, coconut water—the liquid in a young coconut before it matures into the white “meat” we think of—touts a relatively high amount of potassium, which has made it popular as a post-workout drink, especially after strenuous activity. Look for sodium-enriched versions to optimize recovery.


      It promotes dental health

      Have you heard of oil pulling? This centuries-old method with roots in India involves swishing a tablespoon of coconut oil in your mouth for up to 20 minutes. The rinse is said to remove toxins from your mouth, break down plaque, and produce antioxidants. Added bonus? Whiter teeth and fresher breath.


      It can prevent infection

      Studies have shown that coconut oil’s antimicrobial properties, coming mainly from its powerhouse component lauric acid, can prevent an infection from spreading and diets rich in coconut oil curbed gastrointestinal infections. Try stir-frying veggies in coconut oil or sprinkling coconut chips on breakfast bowls.


      It doubles as skincare

      Pricey creams and serums aren’t the only means to glowing skin—coconut oil works as a powerful moisturizer and as well as a smoothing hair mask (be careful to use it on ends only, or it may take a couple shampoo sessions to get the oil fully out). And lauric acid, which coconut oil has in spades, has been proven to be a better acne treatment compared to traditional zit-fix benzoyl peroxide.

       

      It’s a dairy alternative

      Whether you’re vegan, dairy-intolerant, or just want to consume less animal-based products, coconut milk creamers make for a smooth and rich option that’s 100% plant-based. A handheld frother helps achieve that lush texture you might be used to. We’ll drink to that!

      What is a Sticky-Rice Chip?

      What is a Sticky-Rice Chip?

      Sticky-Rice Chips, also known as Thai Rice Chips — Khao Taen — are a snacking staple in Thailand. Typically made with sticky rice (AKA a soft and sticky short grain variety of rice grown in Southeast Asia), you can find these chips in far-ranging and exotic flavors — Crab Curry, anyone? These rice chips are widely available in Northern Thailand, whether it’s street food stands, supermarkets, or your Ya’s (grandma’s) house traditional khao taen in thailand

      Inspired by Northern Thai street snacks, we decided to create our own Thai Rice Chip in 2017.  We named it “Sticky-Rice Chips” for the special type of Thai rice we use. Some people assume the name implies a sticky-to-the-touch chip, but it’s actually crispy with no goo!

      Offering flavors from Seaweed to Sriracha, we steam sticky rice, soak it in fresh watermelon juice and coconut milk, and toast it for a crispity, crunchity, and oh-so-satisfying finish. In fact, we dare you to try eating just one :)

      Other than delicious, what exactly is a Sticky-Rice Chip? Get the scoop from Dang’s founder, Vincent Kitirattragarn.

      coconut-sticky-rice-chips

      Q: Sticky Rice has been a staple food in Asia for thousands of years. As a Thai American, what is the significance of Sticky Rice for you and your family?

      A: My favorite dishes incorporate sticky rice: Khao Neaw Gai Yang (Roasted Chicken with Sticky Rice) is an all-time favorite, and Khao Neaw Mamuang (Mango with Sticky Rice). We often eat it at large family gatherings with plenty of naam jim, or dipping sauce.

      mango-sticky-rice

      Q: What're popular Sticky-Rice Chip flavors in Asia? What's the most unique flavor you've tried?

      A:  Tom Yum - a hot and sour Thai soup! I've tried so many different unique flavors, but always go back to the original.

      Q: How did these traditional Asian flavors influence Dang’s version of Thai Rice Chips?

      A: We wanted our Sticky-Rice Chips to honor our heritage through flavors like Sriracha (named for the city of Sriracha, Thailand; famous for its sauce and close to where we make our coconut chips). Coconut is an obvious one that ties us back to what we started with: coconut chips. Seaweed is another nod, being a fantastic healthy snack that's super popular in Thailand and all of Asia.

      Q: You recently took the entire Dang team to Thailand. Hot dang! How did the Thai locals react after trying your modern take on the traditional Thai Rice Chip?

      A: They immediately recognize it as Khao Taen, and typically find it fascinating that we packaged it and sell such a popular Thai street snack all the way in the US.

      thai-night-market

      Q: What's the star ingredient in your Sticky-Rice Chips?

      A: Fresh Watermelon juice! It's traditionally used as a binder to keep the rice grains together and gives it a touch of sweetness. True to our mission of sharing our culture for a healthier and more flavorful world, we wanted to avoid using corn syrup or bran rice syrup and allow the toasty rice flavor to shine through.

      Adding watermelon juice to Dang Sticky-Rice Chips

      Q: If you were stranded on an island and could only bring one flavor of Sticky-Rice Chips (Original, Coconut, Aged Cheddar, Savory Seaweed, or Sriracha) with you, which flavor would you choose?

      A: Seaweed. Chrissy Teigen happens to love that flavor and I’m with her.

      seaweed-sticky-rice-chips



      Stevia, Monk Fruit & More: Get to Know 8 Alternative Sweeteners

      different sweetener alternatives

      There it is again, that nagging sweet tooth. No matter how focused your wellness routine may be, for some that craving is hard to ignore. It’s a battle between what we want and what we know—and we know that eating too much sugar can lead us down a path of weight gain, inflammation, and more serious issues.

      Thankfully, you don’t have to give it up cold turkey. There’s a wide array of alternatives to traditional refined sugar, many of which have abundant sources of natural sweetness and have been used for centuries. (Hello, stevia and monk fruit!) But how do you determine which is right for you?

      Here, we’ve rounded up 8 of the most common options—keto- and paleo-friendly ones too!—to help you better navigate the grocery shelves and better serve your body:

      stevia sweetener alternative

      STEVIA

      Derived from the stevia rebaudiana plant common to Central and South America, this zero-calorie sweetener (pictured above) is made of sweetening compounds called steviol glycosides, including Rebaudioside-A (Reb-A), which can be 250 to 300 times sweeter than sucrose (the main component of cane sugar). It comes with various stamps of approval—from the FDA calling glycosides like Reb-A “generally recognized as safe” (GRAS) to the fact that stevia doesn’t spike insulin levels and has been approved by food advocacy groups. And gone are the days of stevia’s unappetizing flavor; its improved profile is much more neutral. That’s why we use this particular sweetener for Dang Bars. Since it packs a sweeter punch, we use just the smallest amount to achieve the best flavor.  

       

      ALLULOSE
      If you follow a keto-friendly diet, chances are you’ve heard of this low-calorie sweetener. Found naturally in foods like figs, jackfruit, and raisins, allulose has the taste, texture, and chemical composition of sugar with a fraction of the calories. There’s evidence linking allulose to lowering insulin and glucose levels, but there are some conflicting reports about how it can affect your gut microbiome. 

       

      AGAVE

      Agave plants don’t just provide the base ingredient to tequila. These plants, found mostly in the U.S. Southwest, Mexico, and South America, can also make agave syrup, a sweetener frequently used in beverages and baked goods. It ranks pretty low on the glycemic index (a numerical measure of how foods affect blood-insulin levels; the higher the number, the more it'll cause a spike) but it’s also higher in fructose—more fructose than high-fructose corn syrup in fact. And since fructose is processed by the liver (and not absorbed into the bloodstream), there have been links between excessive fructose consumption and liver damage as well as other health issues.

       

      HONEY

      There’s a lot to love about honey. It has naturally occurring vitamins and antioxidants. It seems like the perfect complement to those summer acai bowls. But honey also clocks in higher on the glycemic index and has more calories per teaspoon than table sugar. Some don’t love the distinct taste, which makes for a difficult 1:1 match.

       

      MAPLE SYRUP

      Think of honey and maple syrup—sourced from the boiled sap of maple trees—as sweet, oozy cousins, rather than siblings. Like honey, it has a similar number of calories per serving, comes with nutrients (zinc, riboflavin, manganese), and is made mostly of fructose. But it reads lower on the glycemic index than honey. 

       

      paleo coconut sugar

       

      MONK FRUIT

      With a history that dates back to 13th century Buddhist monks, this fruit (above) grows in China and Thailand and is available in the U.S. in dried and powdered forms. Studies have shown that the sweetener extracted from the fruit doesn’t affect insulin or glucose levels—it touts zero calories and is 10-250 times sweeter than table sugar—but watch out for some formulas mixed with honey or molasses. Like allulose, it’s newer on the scene, so there are fewer studied side effects. It can also be a pricier option, thanks to the labor-intense growing and drying process, as well as the cost of importing the fruit. 

       

      COCONUT SUGAR

      Though it’s similar in calories to cane sugar, this less processed sugar is pulled from the sap of coconut palm trees and its claims to fame are minerals like iron, magnesium and potassium to keep energy levels balanced, plus mood-boosting vitamin B. Coconut sugar is a paleo-friendly choice loved for its brown sugar-like flavor, which is why we picked it for our Caramel Sea Salt Coconut Chips and Coconut Crunch Sticky-Rice Chips—just the smallest amount to give it a a slightly sweet taste. 

       

      SUGAR ALCOHOLS

      You may have seen ingredients like sorbitol and maltitol on packaging. These sugar alcohols are found naturally in certain fruits and veggies (like pineapples, sweet potatoes and seaweed), have fewer calories per gram that table sugar, and don’t interact with plaque bacteria, which means it doesn’t lead to cavities. The big caveat is that sugar alcohols have been linked to digestive issues—think bloating, gas, and diarrhea if eaten in excess—and can disrupt glucose levels.

       

      why we make dang bar with stevia

       

      WHY WE MAKE OUR DANG BARS WITH STEVIA

      When it came to formulating a recipe for Dang Bars we knew it had to be keto-friendly, plant-based and sweetened naturally with ingredients that wouldn't spike insulin levels—like honey, maple syrup, agave or regular sugar do—or cause the digestive issues associated with sugar alcohols. But we were picky about the flavor, too. That's why we went with the mild, FDA-approved stevia, which has been studied far more extensively than many other natural options on the scene. Since it's sweeter than refined sugar, the little we use in each bar goes a long way, letting the whole food ingredients like almonds and coconuts shine. It's a simple swap if you're looking to consume less sugar.

      We call that the ultimate sweet spot.