Vincent Kitirattragarn’s mother knows Bangkok-style street food. So when Kitirattragarn decided to abandon a corporate San Francisco gig to pursue cooking, he knew who to call first. It was while munching on toasted coconut—a key ingredient in her recipe for Thai lettuce wraps—that he hatched the concept for Dang chips (named for his food-savvy mom): a sweet, lightly salted snack made from crunchy slices of …
Dang Coconut Chips
