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.
- 4 heaping cups unsweetened flaked coconut, available here
- 1 Tbs. coconut oil
- 2 heaping Tbs. coconut sugar available here
- 1½ tsp. cinnamon
- Pinch of unrefined salt
- 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.
I love dang coconut chips – I bought them 2 times, but they are definitely expensive. I must try your recipe!
I have one more question about egg yolks – I know you eat them raw (I do too- I recently added them to my AIP, and I tolerate them well), but I want to ask you if you eat them every day, or few times per week? How many usually?
I love your blog! Your journey is really inspiring 😉
I about died when I saw the pic/title of this post! I am for sure making these!
I can’t wait to make these!
can you send our way 😉 we love coconut chips! First fell in love with them about 4 years ago over in France.
Hey Lauren!
I am trying to figure out if coconuts sugar/nectar is allowed on the GAPS diet. Do you know? When did you start incorporating coconut sugar?
Hi, Lauren!
I’m excited to report that I’ve tried this recipe in my own kitchen today and love the resulting snack!
I’m not a big cinnamon lover, so I used ground coriander and cardamom seeds, instead. I think they pair very well with the mild flavor of coconut. Thank you for a great treat idea!
So glad you liked the recipe, and your substitution with coriander and cardamom sounds delicious! I’ll have to try that next time.
I’m not a fan of coconut (I like the milk & oil, just not pieces of it) but I think my husband will love this!
I, too, am wondering if coconut sugar is allowed on GAPS and SCD. I have been using a combination of the two and can’t find any reference in their lists of legal foods.
Hi. So glad you posted this. I’ve been making these for a few years and the combinations are endless. I’ve found that adding a bit of pepper adds a wonderful little kick and a bit of cocoa powder goes a long way too. I’ve given this to friends who weren’t paleo (I am) and it certainly made them think a little harder about whatever candy crap they were currently eating. Another favorite, easy munchie that takes about the same amount of energy and time to make (very little) is pumpkin seeds. I buy them in bulk and create all sorts of different flavors using coconut oil and spices and coconut sugar. They combination of sweet, salty, and spices make them all unique.
I save all those packets of silica gel that I get in the nori seaweed packets and put them in with anything like this that I want to kep crispy over time. It works
Love this recipe. Will definitley be making it.
I have followed you blog through my blog reader so please don’t add to my overflowing inbox with emails. 🙂