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Coconut Chips

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Homemade coconut chips are a crisp, golden snack made by baking large coconut flakes with coconut oil and a touch of sea salt. Enjoy them plain or customize them with maple syrup, cinnamon, vanilla, or savory spices.

Ingredients

  • 2 cups unsweetened coconut flakes
  • 1 tablespoon melted coconut oil
  • 1 tablespoon maple syrup or honey, optional
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 teaspoon vanilla extract, optional

Instructions

  1. Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
  2. Place the coconut flakes in a mixing bowl, handling them gently to avoid breaking the flakes into smaller pieces.
  3. Drizzle the coconut flakes with melted coconut oil. Add maple syrup or honey if making sweet coconut chips.
  4. Add the sea salt and, if desired, the cinnamon and vanilla extract.
  5. Gently toss until the coconut flakes are lightly and evenly coated.
  6. Spread the coconut flakes in a single, even layer on the prepared baking sheet without overcrowding them.
  7. Bake for 8–12 minutes, gently stirring or flipping the coconut halfway through for even browning.
  8. Watch closely during the final few minutes because coconut can burn quickly.
  9. Remove from the oven when the chips are lightly golden around the edges. Let them cool completely on the baking sheet so they become crisp.
  10. Serve immediately or transfer the completely cooled coconut chips to an airtight container.

Notes

  • Large unsweetened coconut flakes work best for creating crisp, chip-like pieces.
  • The coconut chips become crispier as they cool, so allow them to cool completely before judging their texture.
  • For an unsweetened version, omit the maple syrup or honey.
  • For cinnamon coconut chips, add ground cinnamon and optional maple syrup before baking.
  • For savory chips, omit the sweetener and season with smoked paprika, garlic powder, chili powder, or other savory spices.
  • For spicy-sweet chips, combine a pinch of cayenne or chili powder with maple syrup.
  • For lime coconut chips, add finely grated lime zest after baking and cooling.
  • Store completely cooled coconut chips in an airtight container at room temperature in a cool, dry place for 1–2 weeks.
  • If the chips lose their crispness, warm them briefly in a low oven and let them cool completely again before serving.

Nutrition

Find it online: https://thefamilycooking.com/coconut-chips/