If you've tried the very popular coconut chips now flooding supermarkets, but don't love the price, you will love this homemade version. It's so insanely easy and delivers crunchy, somewhat addictive coconut chips that are good on their own or sprinkled over top of oatmeal.
A package of the premade coconut chips is usually close to $2 for one ounce, but a bag of plain coconut chips gets you 7 ounces for less than $4. So one batch of these homemade Maple Coconut Chips, with about 3.5 ounces will run you about $2. Big savings! But even more than that, it's so satisfying to make these because they are so easy and oh so good.
Coconut has made a big comeback lately because it turns out that the fat it contains isn't as deadly as nutritionists thought. In our house, we eat it (and coconut oil) in moderation, like an avocado more than a cure-all. Plus, the fat helps to keep us full longer and can prevent blood sugar crashes, which is a benefit when feeding little kids (who are perfectly capable of crashing all by themselves!). We love to eat these as an afternoon snack alongside some fruit or to add them to morning oatmeal or yogurt. And we're betting you will too!
These are crunchy, but not super sharp (like a tortilla chip might be), but crush them up a bit for younger eaters if you'd like. And be sure to serve with a drink since they can be a little dry.
(Coconut is considered a nut, so check with your school or preschool to see if these are safe to pack in a lunch.)
Maple Coconut Chips
Makes 2 cups (or about 8-10 servings)
- 2 cups shredded unsweetened coconut flakes
- 1 tablespoon maple syrup
- 1 teaspoon canola or melted coconut oil
- 1/8 teaspoon salt
- Preheat the oven to 275 degrees F and line a rimmed baking sheet with parchment paper.
- Stir together all ingredients in a medium bowl. Spread onto the prepared baking sheet and bake for 18-20 minutes or until the coconut is golden brown. Let cool completely and serve.
- Store in an airtight container for up to a week.