Sunday, June 29, 2014

Coconut Flake Chips; GF/DF/Paleo

Some of you may have tried the prepackaged brands of crispy coconut flakes which were my inspiration for this recipe. My version which as always is simple and super easy makes for Crispy Coconut Flake Chips which I am telling you are seriously addicting. Crunchy. Salty. Delicious! I usually make a double batch, and try to make it last a few days. It’s hard. Because they are that good. The kids will love these too!



  • 3 1/2 cups organic coconut flakes Note: I used the Let’s Do, Organic Coconut Flakes 
  • 3 tablespoons maple syrup (optional)
  • 1/2 teaspoon sea salt 
  • pinch on cinnamon
  1. Preheat the oven to 300 degrees.
  2. Combine the coconut, cinnamon and sea salt in a large mixing bowl
  3. Pour the maple syrup over the coconut mixture and stir immediately. Continue to stir until the coconut is evenly coated.
  4. Spread the mixture on a cookie sheet pan and bake for 20 minutes, making sure to stir every 5 to 7 minutes bringing the whiter coconut pieces up from the bottom and rotating the pan if needed. You want to develop a golden brown color on all the coconut flakes.
  5. Allow the coconut chips to cool. They will become perfectly crisp.
  6. Store in an airtight glass container. Enjoy!
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This recipe was shared at: Allergy-Free Wednesday, 
This recipe was shared at : Full Plate Thursday, 
This recipe was shared at Gluten Free Wednesday's :

1 comment:

  1. These sound fantastic, Phyllis! I've seen other recipes and have wanted to make toasted coconut chips for some time. Must do it today! Might start out with a small batch in my toaster oven as I hate turning on my regular oven right now. ;-) Thanks so much for sharing on Gluten-Free Wednesdays and linking back! Just shared on FB and Twitter. :-)

    Have a great week!