You know those toasted coconut chips that come in a tiny bag for $5 at the store? They are SO easy to make at home (in less than 20 minutes!) and for a lot less. They are great on their own or sprinkled over top of oatmeal or yogurt.
Coconut Chips Recipe
I love figuring out that some of our favorite store-bought treats are actually super easy to make at home and this coconut chip recipe is exactly that. They are easy to mix and bake, and taste nearly identical to the pre-made kind from Dang. And they are a fun toddler snack that can be a fun change from the expected.
A package of store-bought Dang or Bare coconut chips is usually close to $2 for one ounce. A bag of plain coconut chips is usually $4 or less for 7 ounces. Which means that you can make one batch of homemade coconut chips for half the cost of buying them pre-made—and they are so darn easy to make!
Ingredients You Need
To make this recipe you’ll need:
TIP: I recommend that you bake these on a parchment-lined baking sheet for easy clean up and to avoid any risk of sticking.
To make this recipe, here are the steps you’ll need to take. Scroll down to the bottom of this post for the full information.
- Gather the ingredients. (photo 1)
- Toss the ingredients together in a bowl. (photo 2)
- Spread coconut out on a parchment-lined baking sheet. (photo 3)
- Bake! (photo 4)
TIP: Let the coconut cool completely on the baking sheet so little crunchy clumps form.
How should I serve these coconut chips?
We love to eat these as an afternoon snack alongside some fruit or to add them to morning oatmeal or yogurt. I personally also love them as dessert with a few chocolate chips.
What’s the texture of these like?
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.
TIP: Coconut is considered a nut, so check with your school or preschool to see if these are safe to pack in a lunch.
- Store in an airtight container at room temperature for up to a week.
- Eat as a snack or serve over yogurt, oatmeal, or in cereal.
- Be sure to spread the coconut evenly on the baking sheet to ensure even baking.
- Let cool fully on the baking sheet so crunchy little clumps form.
- Start on the lower end of the baking time and check every minute or so to avoid burning. (I’ve never had mine burn on this low temperature but just to be safe!)
- You may also like Cheese Crackers, Animal Crackers, and Roasted Chickpeas.
I’d love to hear your feedback so please comment below to share your experience with the recipe!Print
Feel free to double the recipe and use two sheet pans to make more at once.
- 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 10-20 minutes or until the coconut is golden brown. Put your timer on the lower end of the baking time and check every two minutes—you want uniform golden brown—to avoid over browning as some ovens run warmer than others. Let cool completely and serve.
Store in an airtight container at room temperature for up to a week.
Eat as a snack or serve over yogurt, oatmeal, or in cereal.
Be sure to spread the coconut evenly on the baking sheet to ensure even baking.
Let cool fully on the baking sheet so crunchy little clumps form.
Start on the lower end of the baking time and check every minute or so to avoid burning. (I’ve never had mine burn on this low temperature but just to be safe!)
Keywords: coconut chips