I’ve never been much of a snacker until recently. Even when I was a kid and had a voracious appetite I never really snacked, instead I ate meals in between my meals, (seriously I don’t know how my parents were able to afford groceries for me)! These days with my appetite down to a tiny fraction of what it used to be, I find myself wanting just a ‘little something’ here an there to tide me through.
I’ve been seriously behind with the kale chip craze, but thanks to my mom’s addiction to coconut chips, I might not be the last person on earth to try these out! From the start I was crazy about the flavor, and every pan I’ve made disappears before the next day, (on that note, you may want to hide some of these from your family after they come out of the oven if you want snacks for the future).
I use the 10 ounce packages of big flake coconut that I buy at Natural Grocers in the bulk section, but I’ve included the cup measurements as well in case you have another source.
This is definitely one of those recipes that’s so simple it might not even be a recipe. The coconut gets a quick coat of maple syrup, vanilla, and sea salt – then it’s baked, left in the oven to dry nice and crispy, and just like that you’ll have a pan of addicting caramelized chips.
Since these have been such a hit in our house, I’ve been considering some other flavor options. My husband’s favorite chip flavor is salt and pepper so that might work, but I was also thinking chili lime sounded really good as well! What’s your favorite chip flavor?
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Caramelized Coconut Chips
- Total Time: 25 mins
- Yield: 6 cups 1x
Ingredients
- 1 – 10 ounce package big flake coconut, measuring 6 cups
- 1/3 cup maple syrup, I used Grade A
- 1 Tablespoon vanilla extract
- 1 Teaspoon sea salt, or to taste
Instructions
- Preheat the oven to 300ºF and line a baking sheet with parchment paper.
- In a large bowl stir together the coconut, maple syrup, vanilla, and sea salt. Use a gentle hand while stirring so the coconut chips don’t get broken.
- Spread the coconut mixture in an even layer on the parchment lined baking sheet.
- Place the baking sheet in the oven and bake for 15-20 minutes, stirring halfway through. When the coconut chips are starting to turn golden brown, between 15-20 minutes, turn the oven off and stir the coconut chips for the second time.
- Shut the oven door after the second stirring and leave the coconut chips in the oven to cool down for 2 hours. This step really helps the chips get super crispy.
- Remove the chips from the oven after the 2 hours is up, and let them cool completely on the counter before storing them in an airtight container.
Notes
I often make these right after dinner, and then just let them cool down with the oven overnight.
- Prep Time: 5 mins
- Cook Time: 20 mins
Sounds so delicious
★★★★★
Thanks so much, and I sure hope you get to enjoy them sometime!
I had some dark chocolate with caramelized coconut. I wonder how well this would work in chocolate.
I think these would work great with chocolate, maybe a drizzle of melted chocolate over the top of the coconut chips!
Oh my! This is exactly the kind of snack I need to have around and for car trips and when we’re up in Lake Placid…the list goes on! Thanks for sharing this simple and delicious recipe!
★★★★★
I had road trips and hiking in mind when I made these, we’re on the road a lot more in the summer so I’m in need of more healthy snacks!
Now this is something I really want to try. The perfect snack IMO!
I’ve been packing it everywhere with me lately!
This sounds like a delicious treat. Yum!
They sure make a great snack, I hope you enjoy them!
These are so much better than the store bought ones and CHEAPER!
I’m looking forward to future flavors say maybe honey mustard or honey cinnamon?
★★★★★
Great flavor ideas, both honey mustard and honey cinnamon sound super delicious – I’ll have to get right on that! 🙂