Roasted Coconut Chips

Stock these sweet, salty, spicy roasted coconut chips in the pantry for whenever that craving strikes for a sweet and crunchy snack.

Last week was a bit hectic in the kitchen (in the best way). Between cups of coffee and a bunch of savory work shoots, I was really craving something sweet with some crunch, and so I threw these roasted coconut chips together. O M G! New favorite snack alert.

First of all, these chips are made with better-for-you, natural ingredients like coconut sugar, maple syrup, and spices. They’re sweet, salty, a bit spicy with a kick of paprika, and absolutely jam packed with flavor and texture. You should definitely make a batch (or two, or three) to stock away in your pantry for whenever that craving strikes for sweet and crunchy snack.

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Prep Time: 5 Minutes

Cook Time: 20 Minutes

Yield: About 4 Cups

Ingredients

2 cups shredded unsweetened coconut

1/3 cup maple syrup

1 tablespoon coconut sugar

1 tablespoon sesame seeds

½ tablespoon cinnamon

2 teaspoons paprika

½ teaspoon vanilla extract

Directions

1. Preheat oven to 325 F degrees. Add coconut, maple syrup, coconut sugar, sesame seeds, cinnamon, paprika, and vanilla extract to a large bowl. Stir until evenly coated. Transfer to a parchment paper lined sheet pan in a single layer.

2. Bake 10 min. Toss. Bake 10 minutes more. Remove from oven. Sprinkle immediately with flaky salt. Sit until crunchy, about 10 minutes. Break apart and store in an airtight container.