Caramelized with a hint of sea salt, these Coconut Chips make for incredibly snacking, and they're so easy to make as well! You can also use them in place of granola or sprinkle them over the top of my Overnight Oats to add some crunch.
Preheat the oven to 300ºF and line a baking sheet with parchment paper.
In a large bowl stir together the big flake 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 the cooking time.
When the cooking time is up, turn the oven off. Stir the coconut chips again with the oven door open while you stir to let out some of the heat so the coconut chips don't overcook.
Shut the oven door after stirring and allow the coconut chips to cool down with the oven for 2 hours. This step helps the chips get super crispy.
Remove the chips from the oven after the 2 hours is up, and let them cool completely to room temperature before storing them in an airtight container.
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Notes
I often make these right after dinner, and then just let them cool down with the oven overnight.Dang coconut chips are made with coconut sugar which is harder to mix in than coconut sugar. But you can use 1/4 cup coconut sugar, then pour 1-2 tablespoons boiling water over it and stir to dissolve. Let this mixture sit for 20 minutes or until no longer granular. You may need to heat it up on the stove top gently to get it to dissolve before using it.