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Coconut Crunch Thai Rice Chips - 3.5 oz
Dang
$5.29
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Dang
Coconut Crunch Thai Rice Chips - 3.5 oz
Dang makes its Coconut Crunch Thai Rice Chips the way khao taen is made on the streets of Northern Thailand: sticky rice is soaked in fresh watermelon juice and coconut milk until the grains bind together, then crisped until the rice itself turns toasty and golden.
- Dip them into curry paste or a citrus dip, crush them over rice bowls and noodle salads, or eat them straight from the bag.
- Crisped rather than deep-fried, they carry meaningfully less fat than a standard potato chip while keeping the same crunch.
- Non-GMO, gluten-free, dairy-free, soy-free, and vegan, with no preservatives.
Dang makes its Coconut Crunch Thai Rice Chips the way khao taen is made on the streets of Northern Thailand: sticky rice is soaked in fresh watermelon juice and coconut milk until the grains bind together, then crisped until the rice turns toasty and golden. The recipe comes from brothers Vincent and Andrew, who grew up moving between NYC and Bangkok and named the company after their mom.
Each bag folds coconut chips, coconut sugar, cane sugar, sesame seeds, palm fruit oil, and salt into that toasted-rice base -- a gluten-free, vegan snack chip built for dipping, crushing over a bowl, or eating straight from the bag.
A 30g serving carries 7g of fat, compared with 10.7g in the same size serving of a standard potato chip -- a difference that comes down to crisping the rice instead of deep-frying it.
Crush a handful over rice bowls, noodle salads, or coconut curry for texture, or set the bag out with a citrus-based dip for an easy gluten-free appetizer.
Because the base is sticky rice sweetened with coconut and cane sugar, these chips aren't a fit for keto or paleo eating plans, even though they check the box for gluten-free, dairy-free, and soy-free diets.
Non-GMO, gluten-free, dairy-free, soy-free, and vegan, with no preservatives added -- keep the bag sealed in the pantry at room temperature away from moisture and direct heat.
Ingredients: Sticky-Rice, Coconut Chips (Coconut, Cane Sugar, Salt), Palm Fruit Oil, Coconut Sugar, Cane Sugar, Coconut Milk, Watermelon Juice, Sesame Seeds, and Salt.
Common Questions
How does the fat and calorie profile compare to a standard fried rice cracker or potato chip?
A 30g serving of this chip has 7g of fat, versus roughly 10.7g in the same size serving of a standard potato chip and often more in deep-fried rice crackers, which can absorb 15-20% of their weight in oil during frying. The gap comes from the cooking method: this chip is soaked in coconut milk and watermelon juice, then crisped in an oven-style process rather than submerged in hot oil. Calories land in a similar range to conventional chips because of the added coconut sugar and cane sugar, so the savings are specifically in fat grams, not total calories.
Why does crisping the rice instead of frying it change the texture and fat content?
Frying works by rapidly displacing surface moisture with hot oil, so the chip's crunch depends on oil replacing water in the outer layer of the food. Here, the sticky rice grains are soaked until they swell and bind, then dried and toasted so the crunch comes from the Maillard reaction and moisture loss in the rice starch itself, not from oil infiltration. That's the mechanism behind the lower fat number compared to fried snacks: the crispness is built from the rice structure rather than an oil coating.
Does this fit a keto, paleo, or carnivore diet?
No. The ingredient list includes sticky rice, cane sugar, and coconut sugar, which put total carbohydrates and sugar content well outside keto's typical 20-50g daily carb ceiling and outside paleo's exclusion of grains and refined sugar. Carnivore diets exclude plant foods entirely, so this chip doesn't fit that protocol either. It is non-GMO, gluten-free, dairy-free, soy-free, and vegan, which makes it suitable for those specific restrictions, but it's a grain-and-sugar-based snack rather than a low-carb or animal-based food.
What dishes work well with this chip beyond straight snacking?
Crush it over larb or som tam for a textural contrast to the herbs and lime dressing, or use broken pieces in place of fried shallots on top of khao soi or coconut curry. It also holds up as a scoop for Thai-style dips like nam prik or a coconut-based satay sauce, since the chip's sweetness plays against salty or spicy condiments. No cooking adaptation is needed since the chip is ready to eat; it's added at the end of cooking rather than baked or fried further.
What does the non-GMO certification actually verify, and how can I confirm it?
Non-GMO Project Verified status means an independent third party has audited the ingredient sourcing and confirmed that inputs like rice, coconut, and sugar are not derived from genetically modified crops, with ongoing annual re-verification. The certification mark is printed on the packaging and can be checked against the Non-GMO Project's public product database using the batch information on the bag. This claim covers only genetic modification status; it does not imply organic certification or any other agricultural standard.
What makes this recipe different from a typical mass-produced rice cracker?
The recipe follows khao taen, a Northern Thai street food method where sticky rice is soaked in coconut milk and watermelon juice until the grains bind, then dried and toasted rather than fried or extruded. Most mass-produced rice crackers use rice flour paste that's shaped and fried or baked with added flavoring afterward, which is a different starting process from whole soaked rice grains. The brothers who developed this version, Vincent and Andrew, based it directly on that traditional preparation rather than adapting it into a flavored cracker format.
Each bag folds coconut chips, coconut sugar, cane sugar, sesame seeds, palm fruit oil, and salt into that toasted-rice base -- a gluten-free, vegan snack chip built for dipping, crushing over a bowl, or eating straight from the bag.
A 30g serving carries 7g of fat, compared with 10.7g in the same size serving of a standard potato chip -- a difference that comes down to crisping the rice instead of deep-frying it.
Crush a handful over rice bowls, noodle salads, or coconut curry for texture, or set the bag out with a citrus-based dip for an easy gluten-free appetizer.
Because the base is sticky rice sweetened with coconut and cane sugar, these chips aren't a fit for keto or paleo eating plans, even though they check the box for gluten-free, dairy-free, and soy-free diets.
Non-GMO, gluten-free, dairy-free, soy-free, and vegan, with no preservatives added -- keep the bag sealed in the pantry at room temperature away from moisture and direct heat.
Ingredients: Sticky-Rice, Coconut Chips (Coconut, Cane Sugar, Salt), Palm Fruit Oil, Coconut Sugar, Cane Sugar, Coconut Milk, Watermelon Juice, Sesame Seeds, and Salt.
Common Questions
How does the fat and calorie profile compare to a standard fried rice cracker or potato chip?
A 30g serving of this chip has 7g of fat, versus roughly 10.7g in the same size serving of a standard potato chip and often more in deep-fried rice crackers, which can absorb 15-20% of their weight in oil during frying. The gap comes from the cooking method: this chip is soaked in coconut milk and watermelon juice, then crisped in an oven-style process rather than submerged in hot oil. Calories land in a similar range to conventional chips because of the added coconut sugar and cane sugar, so the savings are specifically in fat grams, not total calories.
Why does crisping the rice instead of frying it change the texture and fat content?
Frying works by rapidly displacing surface moisture with hot oil, so the chip's crunch depends on oil replacing water in the outer layer of the food. Here, the sticky rice grains are soaked until they swell and bind, then dried and toasted so the crunch comes from the Maillard reaction and moisture loss in the rice starch itself, not from oil infiltration. That's the mechanism behind the lower fat number compared to fried snacks: the crispness is built from the rice structure rather than an oil coating.
Does this fit a keto, paleo, or carnivore diet?
No. The ingredient list includes sticky rice, cane sugar, and coconut sugar, which put total carbohydrates and sugar content well outside keto's typical 20-50g daily carb ceiling and outside paleo's exclusion of grains and refined sugar. Carnivore diets exclude plant foods entirely, so this chip doesn't fit that protocol either. It is non-GMO, gluten-free, dairy-free, soy-free, and vegan, which makes it suitable for those specific restrictions, but it's a grain-and-sugar-based snack rather than a low-carb or animal-based food.
What dishes work well with this chip beyond straight snacking?
Crush it over larb or som tam for a textural contrast to the herbs and lime dressing, or use broken pieces in place of fried shallots on top of khao soi or coconut curry. It also holds up as a scoop for Thai-style dips like nam prik or a coconut-based satay sauce, since the chip's sweetness plays against salty or spicy condiments. No cooking adaptation is needed since the chip is ready to eat; it's added at the end of cooking rather than baked or fried further.
What does the non-GMO certification actually verify, and how can I confirm it?
Non-GMO Project Verified status means an independent third party has audited the ingredient sourcing and confirmed that inputs like rice, coconut, and sugar are not derived from genetically modified crops, with ongoing annual re-verification. The certification mark is printed on the packaging and can be checked against the Non-GMO Project's public product database using the batch information on the bag. This claim covers only genetic modification status; it does not imply organic certification or any other agricultural standard.
What makes this recipe different from a typical mass-produced rice cracker?
The recipe follows khao taen, a Northern Thai street food method where sticky rice is soaked in coconut milk and watermelon juice until the grains bind, then dried and toasted rather than fried or extruded. Most mass-produced rice crackers use rice flour paste that's shaped and fried or baked with added flavoring afterward, which is a different starting process from whole soaked rice grains. The brothers who developed this version, Vincent and Andrew, based it directly on that traditional preparation rather than adapting it into a flavored cracker format.
- __Storage_Location:
- Dry
- __Volume:
- 2016
- __Owner:
- TCFarm
- __badge:
- Non-GMO
