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Baked Sweet & Salty Coconut Chips {3 ingredients, vegan, GF}

Baked sweet & salty coconut chips are a healthy energy snack you can make with 3 humble ingredients! Make a double batch, because you will love them.
baked sweet salty coconut chips in a glass jar

A New Healthy Snack to Love: Baked Coconut Chips

How was your weekend?

Mine began with a Friday night dinner with friends (Yay! Contact with other humans! :)), followed by a long, early run with buddies Saturday morning (a nap followed) , and then baseball, baseball and more baseball with the Nickster. Somehow, I managed to crank out a few healthy snack recipes for toting along to the games. One that I made expressly for Nick is this: Baked Sweet & Salty Coconut Chips.

Warning: they are addictive!

vegan coconut chips on a baking sheet

I purchased a packet of coconut chips for our flight home from California in August, and Nick ended up eating almost all of them. Faintly sweet, with a hint of sea salt, I knew I had try making them (especially since one itty bitty packet cost almost 5 dollars–eek!).

It turns out that they are ridiculously easy to make!

Ingredients for Baked Sweet & Salty Coconut Chips

These humble, yet amazing, chips require no more than 3 humble ingredients.

  1. large, unsweetened coconut flakes 
  2. a hint of maple syrup
  3. fine sea salt

It used to be much harder to find large coconut flakes, but not so these days. My local supermarket, and superstore, carry them. The former even has an in-store brand. Look for them in the baking section or the health food section of the store. If you cannot find them, they are also easy to find from multiple online sources.

plain large coconut flakes on a piece of black slate

How to Make the Coconut Chips

It took a few rounds to get the proportions of coconut & syrup balanced–enough of the latter to coat the former, but not so much as to make them dessert (the reject batches were still delectable).

I settled on 4 teaspoons  syrup per 3 cups of coconut and kept the temperature to 275F for maximum crispness without over-browning.

I should note that I tried the recipe with honey, too, and it did not work as well as maple syrup. It was difficult to coat the coconut with the honey (I solved this in a later batch by heating the honey first), but the primary issue was stickiness: despite toasting, the chips remained sticky. In addition, the chips lost all of their crispiness within a day.

baked coconut chips in a glass jar on a floral napkin

How to Enjoy Coconut Chips

These make a great late-afternoon snack, or pre-workout nosh, especially when you want to satisfy sweet cravings without a subsequent sugar crash. I like to grab a small handful before a run or before I teach spin class, and they are also an excellent, high-energy snack for Nick in between his games (a great contrast to more typical energy bars and balls).

Here’s why coconut chips are a great choice: The fat in coconut is made up of medium-chain fatty, which are metabolized in the liver and then quickly converted to energy from our cells, allowing us to use the fat immediately for fuel. Delicious + healthy = one great snack!

So grab an extra nibble if you are power hungry!

Related Posts: 

  1. Keto Vegan Coconut Flour Cookies {grain-free, gluten-free}
  2. Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}
  3. Stuffed Breakfast Sweet Potatoes {Vegan, 4 ingredients)
  4. Oil-Free Chocolate Chip Cookies {vegan, grain-free}
  5. Coconut Almond Flour Banana Bread {4 ingredients, vegan, oil-free}
Yield: 3 cups

Sweet & Salty Coconut Chips

baked sweet salty coconut chips in a glass jar

A nutritious, delicious coconut snack that is a cinch to make and heavenly to eat!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 3 cups large unsweetened coconut flakes
  • 4 teaspoons pure maple syrup
  • 1/4 teaspoon fine sea salt

Instructions

  1. Preheat oven to 275F. Line a large, rimmed baking sheet with parchment paper.
  2. Place the coconut flakes in a large bowl. Drizzle with maple syrup and sprinkle with salt. Using your hands, gently toss to coat, being careful not to break the large pieces of coconut.
  3. Spread the coconut in a single layer on the prepared baking sheet.
  4. Bake in the preheated oven 10 minutes; open oven and gently stir the coconut, moving browner pieces at the edge closer to the center. Bake for 5 to 10 minutes longer until coconut is golden brown.
  5. Transfer sheet to a wire rack an cool completely (coconut will continue to crisp as it cools).

Notes

Storage: Store in an airtight container (a glass jar, with a tight-fitting lid, works especially well) at room temperature in a cool place for up to 2 weeks,

Nutrition Information

Serving Size

1/4 cup

Amount Per Serving Calories 126Total Fat 11gSaturated Fat 9.5gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 82.7mgCarbohydrates 6gFiber 2gSugar 3.1gProtein 1g

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