Serves 8 (serving size: about 4 teaspoons)
Photo: Randy Mayor; Styling: Lindsey Lower

How to Make It

Heat canola oil in a skillet over medium-high heat. Pulse torn baguette in a food processor for coarse crumbs. Add the breadcrumbs, and sauté for 2 minutes. Stir in coconut, ground Korean chile, and salt.

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