DIY Wednesday: Coconut Chips

I’mDIY Wednesday: Coconut Chips | Life Healthfully Lived not a huge snacker, but every now and then the snacking bug will bite and I can’t seem to stop grazing.  Luckily I try to only keep healthy snacks around the house so I’m not binging on cookies and chips, but store bought healthy snacks can be full of unnecessary ingredients.

While some people might crave sweet snacks or salty snacks, I usually crave a combo.  I love the mix of sweet and salty.  Kettle corn is a weakness and Garrett’s Chicago Mix (it will never be anything else to me)?  Forget about it.

I have seen coconut chips in the stores and online for awhile now and they always sound really good.  A nice mix of sweet and salty, healthy fats from the coconut, and the satisfying crunch of the baked chips.  A snacker’s dream.  Not so dream like?  The cost.  A tiny bag of coconut chips at the store can cost almost $15.  Ain’t nobody got time for that.DIY Wednesday: Coconut Chips | Life Healthfully Lived

Good for you and me that it’s really easy to make your own at home!  A few things, don’t worry if you don’t like the flavor of coconut these do not have a very coconutty taste.  You will also want to make sure that you get the coconut flakes and not shreds otherwise you’ll end up with a pile of shriveled and burnt coconut shreds.

These come together fast and don’t require many ingredients, so if you feel a snack attack coming on you’re only a few minutes away from these sweet and savory coconut chips!

Coconut ChipsDIY Wednesday: Coconut Chips | Life Healthfully Lived

  • 2 cups unsweetened coconut flakes, not shreds
  • 2 tbsp coconut aminos, you can also use liquid aminos, soy sauce, or tamari
  • 1 tbsp maple syrup, honey could also work
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika
  1. Preheat the oven to 350
  2. Dump the coconut shreds into a large bowl.  Add in the rest of the ingredients and stir to coat everything.
  3. Place some parchment paper or Silpat onto a large baking sheet and spread the chips in an even layer.
  4. Bake for 5 minutes and stir the chips.  Bake for another 2 minutes, watching carefully so the chips don’t burn.
  5. Remove from oven and let cool…. or dig right in if you can’t wait!

Make sure to keep an eye on the coconut chips in the last few minutes because these can go from golden and delicious to charred very quickly.  Store them in an airtight container for up to a week…. if they last that long! DIY Wednesday: Coconut Chips | Life Healthfully Lived

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