Coconut Chips

Coconut Chips

Thin coconut flakes turn golden and crisp with a slow bake in the oven.

Total 30 min Makes 4 servings Calories 160/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Large curls of fresh coconut are baked low and slow until lightly browned and shatteringly crisp. A light sprinkle of salt or sugar balances the natural sweetness, making these a snackable topping for oatmeal, yogurt, or trail mix. Watch closely near the end since the sugars caramelize quickly once they start to color.

Ingredients

  • 1 fresh coconut, or 3 cups store-bought large coconut flakes
  • 1 tablespoons melted coconut oil
  • 1/4 teaspoons fine sea salt
  • 1 tablespoons granulated sugar, optional

Method

  1. Preheat the oven to 300°F and line a baking sheet with parchment paper.

  2. If using fresh coconut, crack it open, remove the meat, and use a vegetable peeler to shave it into thin, wide strips. If using store-bought flakes, proceed directly to the next step.

  3. In a large bowl, toss the coconut flakes with the melted coconut oil, salt, and sugar if using, until evenly coated.

  4. Spread the coconut flakes in a single layer on the prepared baking sheet, making sure the pieces do not overlap.

  5. Bake, stirring every 5 minutes, until the edges turn golden brown, 15 to 20 minutes.

  6. Remove from the oven and let the chips cool completely on the baking sheet; they will continue to crisp as they cool.

  7. Transfer to an airtight container and store at room temperature for up to one week.

Rate this recipe

★ 3.7 (1)

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    Coconut Chips

    Large curls of fresh coconut are baked low and slow until lightly browned and shatteringly crisp. A light sprinkle of salt or sugar balances the natural sweetness, making these a snackable topping for oatmeal, yogurt, or trail mix. Watch closely near the end since the sugars caramelize quickly once they start to color.

    30 min 4 servings 160 cal

    Ingredients

    • 1 fresh coconut, or 3 cups store-bought large coconut flakes
    • 1 tablespoons melted coconut oil
    • 1/4 teaspoons fine sea salt
    • 1 tablespoons granulated sugar, optional

    Method

    1. 1

      Preheat the oven to 300°F and line a baking sheet with parchment paper.

    2. 2

      If using fresh coconut, crack it open, remove the meat, and use a vegetable peeler to shave it into thin, wide strips. If using store-bought flakes, proceed directly to the next step.

    3. 3

      In a large bowl, toss the coconut flakes with the melted coconut oil, salt, and sugar if using, until evenly coated.

    4. 4

      Spread the coconut flakes in a single layer on the prepared baking sheet, making sure the pieces do not overlap.

    5. 5

      Bake, stirring every 5 minutes, until the edges turn golden brown, 15 to 20 minutes.

    6. 6

      Remove from the oven and let the chips cool completely on the baking sheet; they will continue to crisp as they cool.

    7. 7

      Transfer to an airtight container and store at room temperature for up to one week.