Toasted Cinnamon Coconut Chips
I bought some coconut chips from one of my favorite online stores, Tropical Traditions. I decided to toast my own coconut chips to have on hand at home. The kids love them and so do I!
They are great on top of your morning oatmeal or buckwheat groats, on top of a yogurt parfait, or in homemade trail mix, or you can just snack on them as they are. My daughter loves them all by themselves.
They are sweet enough without stevia, but I add some to mine because my daughter doesn’t get a lot of sweet stuff. She has tummy issues and can’t handle processed sugar, so this is a fun treat for her. Feel free to omit the stevia if you like.
- 3 cups of unsweetened coconut chips (I buy mine from Tropical Traditions)
- Coconut oil (1 tsp melted) (also get my Gold Label Coconut Oil from Tropical Traditions)
- 3 tsp cinnamon
- sea salt to taste (I usually use 1/4 tsp or so)
- optional: Liquid Stevia to taste (I use about 1/4 tsp or less… too much and it will be bitter) You could use other sweeteners as well (like raw honey-although you lose the benefits of honey when you cook it)
1. Preheat oven to 300 degrees.
3. In a medium size bowl mix 1 tsp melted coconut oil with stevia (if using).
4. Pour your coconut chips into the bowl.
5. Sprinkle cinnamon over the chips, and toss them to coat the chips in the coconut oil/stevia and cinnamon.
6. Pour your chips over the parchment paper lined baking pan and spread out evenly then sprinkle with sea salt.
7. Place your cookie sheet in the oven, and set the timer for 20 minutes.
8. Check the chips every 5 minutes, stir, flip them and spread them out again to cook them evenly. Watch them closely as they can burn within seconds if you don’t.
9. Take them out when they are slightly toasted but not dark brown.
10. Let them cool and then enjoy. They will be very hot when you first take them out so be patient and don’t eat them until they have cooled slightly.
Now you can eat them as is, add them to your homemade trail mix, or store them for later to top on oats or anything else you like.
I store mine in a mason jar.
I love my mason jar funnel… makes for less mess when pouring the chips into my jars.
I often double this recipe so that I have a ton on hand. I’m sure they would keep well in the pantry in an air tight container, but I store them in my fridge to prolong the “shelf life”. You could freeze these as well.
Here are my finished coconut chips! Just be careful not to eat too many… you might just get a stomach ache ;). I like to limit myself to 1/4 cup at most in one sitting.
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