This was the most popular item baked at our Chiki Tea Cafe in Japan. Bags and bags flew out the door! It’s a large batch but stays fresh in ziplock bags. The secret lies in making the Matcha chips fresh each time otherwise the oils in the chocolate and Matcha will degrade if stored for longer than a few days.
How to Make:
In a medium bowl, whisk together:
- 3⁄4 cup (158 grams) Canola oil
- 2/3 cup (170 grams) water
- 1 cup (200 grams) brown sugar
- 3⁄4 cup (300 grams) honey
- 1 tsp (7 grams) salt
- 2 tsp (10 grams) vanilla
- 1⁄2 tsp (1.5 grams) ginger powder
- 2 tsp (5 grams) cinnamon
- 1 tsp (3 grams) nutmeg
In a very large bowl, mix together:
- 9 cups (875 grams) oats
- 3 cups (110 grams) Rice Krispies
- 2 cups (150 grams) coconut
- 1 cup (120 grams) pecans
- 1 cup (120 grams) almonds
- 3⁄4 cup (110 grams) sunflower seeds
- 3⁄4 cup (100 grams) pumpkin seeds
Ingredients for Matcha chips - last step
- 1cup (150g) chocolate chips (or more!)
- Matcha to coat – about 1 or 2 tablespoons (we use Halo Matcha)
- After mixing wet and dry separately, pour wet into dry and toss until evenly coated, using two large spoons.
- Pour mixture onto two generously greased cookie sheets and bake at 160°C or 320°F until very browned, turning every 15 minutes to get edges into the center for even baking.
- Remove and let cool completely. Cooling will make it become crunchy...and not melt the Matcha Chips!
You can mix the base granola with the chips or store separately to add when you serve it. It’s recommended to make the chips before serving so they are fresh. You can adjust the quantities for individual servings by starting with a tiny bit of Matcha and increasing to cover the portion of chips completely. Matcha chips are great on ice cream or yogurt too.
Watch this video to see how the Matcha chips are created!