Cinnamon and Sugar Coconut Chips
Serves: Makes about 4 cups
Lightly spiced with cinnamon and sweetened naturally with mineral-rich coconut sugar, these coconut chips satisfy your sweet tooth with healthy ingredients. Make sure you cool them completely before enjoying, which allows the texture to become crispy.
  • 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
  1. Preheat the oven to 350. Line a rimmed baking sheet with unbleached parchment paper.
  2. 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.
  3. 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.
  4. Cool completely before eating - this allows the chips to become crispy. Enjoy!
  5. Although these are best the day they are made, they store in an airtight container for a few days.
There is no need to be precise with the ingredient measurements, this is one of those easy "eyeball it" recipes. You can always add another pinch of salt or sprinkle of cinnamon after the chips have baked.
Recipe by Empowered Sustenance at