Description
4 Ingredient Salted Caramel Toasted Coconut Chips (V, GF, Paleo): an easy, 5-minute prep recipe for crispy, salty ‘n sweet coconut chips caramelized to perfection. Paleo, Vegan, Gluten-Free, Refined Sugar Free, Dairy-Free.
Ingredients
Scale
- 1 ½ tablespoons coconut sugar
- 1 tablespoon water
- ¼ teaspoon salt
- 1 ½ cups unsweetened coconut flakes
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper or greased foil.
- In a large bowl, add coconut sugar and water. Whisk until sugar is almost completely dissolved—this will take about 1-2 minutes. Add salt, stirring until well mixed.
- Add coconut. Using a spatula or spoon, stir and fold until coconut is well-coated in sugar mixture.
- Pour this mixture onto the prepared baking sheet. Spread into an even, thin layer, creating empty pockets for air to flow though while baking.
- Bake for 10 minutes. Stir and flip the coconut chips. Bake for an additional 4-8 minutes. Mine took a total of 18 minutes. Chips are done when thoroughly toasted and mostly dried out. Be careful not to burn. Chips will crisp up during cooling.
- Place the baking sheet on a cooling rack. Allow to cool for about 30 minutes. Cool completely before storing. Storing instructions below. Enjoy!
Notes
– Here’s a great baking sheet and cooling rack I love to use.
– Storage notes: Store in an airtight container for 1 month at room temperature, in a cool, dark environment. If the chips soften (usually due to heat exposure), place in the refrigerator to crisp up. You may store these in the refrigerator for up to a month.
– More easy snack recipes: dark chocolate sea salt KIND bars, no bake fruit and nut cookies, no bake peanut butter cup granola bars.
- Category: Snacks, Sweets, Paleo, Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free