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Epicurious

Homemade Spiced Coconut Chips

By Anna Stockwell

4.0

(2)

Image may contain Food Breakfast Plant Oatmeal and Bowl
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Customize this addictive crunchy snack to your heart’s content with your favorite sweetener and ground spices.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes about 4 cups

Ingredients

1 tablespoon liquid sweetener, such as coconut nectar, pure maple syrup, honey, or agave syrup (nectar)
1 tablespoon virgin coconut oil, melted
4 cups coconut flakes (about 6 ounces)
1/2 teaspoon (or more) kosher salt
1/4 teaspoon (or more) ground spices, such as cinnamon, curry powder, or chili powder or 1 teaspoon nutritional yeast

Preparation

  1. Step 1

    Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.

    Step 2

    Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.

  2. Do Ahead

    Step 3

    Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.

TagsSnack BarCoconutFruitCinnamonHerbs & SpicesSnackVegetarianVeganGluten FreeMeal Prep5 Ingredients or FewerMake AheadBakingEpicurious

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