I almost forgot to come back and give you guys an update...
I could only eat 1/2 lb the first night, so i had some left over. I took the left over 1/2 lb and threw them on my outdoor grill in one of those veggie pans so they wouldn't fall through the grates. I put just a rub down of oil on the pan to keep them from sticking. I heated them up that way. This time they turned out crisp and toasty and smokey. Much, much better (though I still think they needed my "remoulade.")
So, my guess is that I used too much oil and not enough heat on my attempt with pan frying, and that's what made them soggy. The fault lied with the chef, not the coconut flour.
Originally Posted by lev96