Homemade Spiced Coconut Chips

Ingredients for Homemade Spiced Coconut Chips

• 1 tablespoon liquid sweetener, such as coconut nectar, pure maple syrup, honey, or agave syrup (nectar)

• 1 tablespoon virgin coconut oil, melted

• 950ml coconut flakes (about 170g )

• 1/2 teaspoons (or more) kosher salt

• 1/4 teaspoons (or more) ground spices, such as cinnamon, curry powder, or chilli powder or 1 teaspoon nutritional yeast

Preheat oven to 163°C. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 tablespoon 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.

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.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.