Description
Crunchy and delicious, these easy toasted coconut chips are gluten-free and vegan and make for the perfect snack. Slightly sweetened with maple syrup and toasted till golden brown, these coconut chips are ready in under 30 minutes and are so tasty you won’t be able to stop eating them! Totally gluten-free, dairy-free and vegan too!
Instructions
- Preheat and Line: Preheat the oven to 300F and line a large baking sheet with parchment paper.
- Mix Coconut Flakes and Maple Syrup: Place the coconut flakes in a large mixing bowl and drizzle maple syrup over. Mix well until thoroughly combined and flakes are evenly coated with maple syrup.
- Toast Until Crunchy: Distribute the coconut flakes evenly in a rimmed baking sheet and toast for 20 minutes until golden brown and crunchy, making sure to stir them every 5 minutes to ensure they get heated evenly and to prevent burning.
- Let Cool Completely: Once the flakes are golden brown, remove the baking sheet from the oven and allow the chips to cool completely before storing them in an airtight container.
Notes
Unsweetened Coconut Flakes: Try to find the largest unsweetened coconut flakes possible, so you get beautiful chips once they are toasted.
Maple syrup: I like adding a bit of maple syrup to sweeten the chips a little. You may also use agave nectar in equal quantities if you like. Alternatively, if you are not vegan, feel free to use honey instead. You may also use 4 tablespoons of cane sugar or coconut sugar for sweetening instead of maple syrup. If you are diabetic or insulin-resistant, I strongly recommend using 4 tablespoons of Lakanto monkfruit sweetener (a 1:1 sugar alternative that is zero glycemic-index and will not cause your blood sugar to spike).
Unsweetened: If you don’t like sweet coconut chips, just leave out the maple syrup from the recipe.
Savory: If you prefer savory coconut chips, simply leave out the maple syrup and sprinkle 1/2 teaspoon of fine sea salt over the maple coconut chips before eating. Makes for a sweet-salty snack that tastes amazing!
Spicy: If you like a bit of heat with your coconut chips, sprinkle over 1/4 teaspoon of ground paprika before toasting.
Storing: Place the fully cooled toasted coconut chips in an airtight container and store at room temperature for up to a week.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American