Learn how to make toasted coconut chips with this simple recipe. As long as you keep a few bags of coconut flakes stocked in your pantry, and your cast iron skillet out on the stove, then you are a mere 10 minutes away from crispy, coconut-y, sweet goodness.
It’s 9 P.M. The kids are all in bed and you want a treat.
You want something healthy, but you don’t want to spend an hour and half making it. You also don’t want to be up until midnight cleaning a sink full of dishes.
If this scenario sounds familiar, then this recipe, my friend, is for you.
As long as you keep a few bags of coconut flakes stocked in your pantry, and your cast iron skillet out on the stove, then you are a mere 10 minutes away from crispy, coconut-y, sweet goodness.
My favorite night time snack is taking a big bowl of homemade yogurt, fresh berries, and these toasted coconut chips sprinkled over. The combination of of sweet and creamy yogurt is so so good.
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Tips For Making Coconut Chips:
- When you make this recipe, you will need to constantly stir the coconut flakes in the cast iron skillet. No walking away or getting distracted, they will burn if not in constantly motion.
- They won’t seem crispy right away, but after they sit to cool for a few minutes, they turn into chips.
- Add a pinch of salt for a delicious sweet and salty combination.
Yes, they are rich in fiber, healthy fats and are naturally sweetened making them a yummy and healthy snack.
No. They are nearly the same, but coconut flakes and shredded coconut are cut different. Flakes are wider and flatter where as shredded is thin string like cuts resembling shredded cheese.
Dried coconut flakes does not need to be refrigerated after opening. You can refrigerate to extend the life of the coconut flakes. But not necessary.
Sweet and Crispy Homemade Toasted Coconut Chips Video
How to Eat Toasted Coconut
Add them to homemade granola, or in a trail mix blend with nuts and dried fruit.
Use them as a crispy yogurt topping.
Tools And Ingredients:
How To Make Toasted Coconut Chips
First, things first, preheat your cast iron skillet over medium heat.
After the skillet is starting to get toasty, add in the coconut flakes.
Don’t make the mistake of thinking you can abandon this process.
These flakes toast up very quickly and will easily burn if you’re not stirring regularly.
After, they look 3/4 of the way toasted, add in the honey.
Stir for a few more minutes, until they are toasty, but not burnt.
They won’t seem crispy right away, but after they sit to cool for a few minutes, they turn into chips.
If we haven’t devoured them all, and some make it through the night, they are super crispy and delicious the next morning.
Find More Delicious Snack Ideas:
- Healthy Date Squares
- Stove-Top Coconut Oil Popcorn
- Paleo Cookie Dough Bites
- Sourdough Carrot Muffins
- Fermented Carrots Recipe
- 3 cups coconut flakes
- 3 tablespoons honey
- Preheat your cast iron skillet over medium heat.
- After the skillet is starting to get toasty, add in the coconut flakes.
- Stir constantly. These flakes toast up very quickly and will easily burn if you're not stirring regularly.
- After they look 3/4 of the way toasted, add in the honey.
- Stir for a few more minutes, until they are toasty, but not burnt.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 12gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 122mgCarbohydrates: 31gFiber: 4gSugar: 24gProtein: 1g