Coconut chips – a quick and easy snack!
Struck with a craving for something salty, sweet and crunchy? These coconut chips will fit the bill.
I don’t usually buy packaged snack foods, even paleo-friendly options due to my limited budget and even more limited diet. However, I recently bought a bag of Dang Caramel Coconut Chips on a whim while at Whole Foods. The ingredients were totally acceptable: coconut flakes, coconut sugar and sea salt. But the price tag was not something I could justify on a routine basis- $5 for 3 ounces.
Making coconut chips at home couldn’t be easier, and it is much more affordable than the store bought version. Also, making it from scratch allows you to tweak the ingredients. If you don’t want the sweetener, you can leave it out and the natural sweetness of the coconut will shine through.
These chips are substantial and nutrient-dense. Don’t go crazy eating these, however, because the high fiber content of coconut may cause some digestive distress.
About the Ingredients in Paleo Coconut Chips
Unsweetened flaked coconut – Packed with beneficial medium chain fatty acids, flaked coconut is a nourishing and satiating snack. Not to be confused with shredded coconut, flaked coconut are larger pieces of coconut meat that become divinely golden and crunchy when baked. To make this recipe, you will need large flakes of unsweetened coconut. You can find this at your health food store or online here.
Coconut sugar – Coconut sugar is a mineral-rich, paleo-friendly unrefined sweetener. You can find it in most health food stores in the baking isle and sometimes in the bulk bin section.
I don’t frequently use granular sweeteners in my recipes, relying instead on fruit or raw honey. In this recipe, coconut sugar adds a slight molasses flavor to compliment the cinnamon and coconut flavor. It also adds sweetness while allowing the coconut to become toasted (which is why a liquid sweetener will not work in this recipe).
If desired, you can completely omit the coconut sugar. The result won’t be sweet, but the combination of coconut and cinnamon is still tasty.
Cinnamon – Cinnamon adds a pretty golden color and a warm, fragrant spice. I highly recommend sourcing organic spices including cinnamon, since conventional spices are frequently irradiated. I just don’t like the idea of my food being zapped.
- Preheat the oven to 350. Line a rimmed baking sheet with unbleached parchment paper.
- Melt the coconut oil and stir in the coconut sugar. Pour onto the lined baking sheet. Add the coconut flakes, add a pinch of salt, and toss with your hands to gently combine. Work gently to avoid breaking the coconut flakes. Sprinkle with the cinnamon.
- Bake for 5 minutes, then stir. Bake for another 5-7 minutes, stirring every 3 minutes. The coconut chips are done baking when they are golden brown and smell toasty. The baking time varies depending on oven temperature fluctuations and the position of the baking sheet in the oven, so keep a close eye on it to prevent burning. They turn from golden to burned quickly.
- Cool completely before eating - this allows the chips to become crispy. Enjoy!
- Although these are best the day they are made, they store in an airtight container for a few days.