Crunchy and addictive, these easy maple coconut chips are gluten-free and vegan and make for the perfect snack. Slightly sweetened with maple syrup and toasted till golden brown, these chips are so good you won’t be able to stop eating them!
Toasted coconut chips for the perfect snack
We made these crazy easy and amazingly good coconut chips a few weeks back, and once we took them out of the oven, Juan and I literally couldn’t stop munching on these.
I think the appeal factor of these chips are how crunchy they are, and the sweetness of maple syrup helps to satisfy any sweet tooth (and Juan has a pretty sweet tooth).
Just 2 ingredients needed, no oil necessary!
The great thing about making these coconut chips is that you don’t need any oil at all. Since coconut has a naturally high fat content, the coconut flakes we’ll be using will release their oils as they toast.
In this recipe, we’ll only be using two ingredients – maple syrup and coconut flakes. If you prefer to substitute maple syrup for honey, that’s perfect too. You can use the same amount of honey in place of maple syrup.
As for the coconut flakes, try to get the largest coconut flakes you can find, so you get beautiful big chips once the flakes are fully toasted.
How do you make maple coconut chips?
Start off by combining the coconut flakes and maple syrup together in a large mixing bowl, and then mixing them thoroughly until the flakes are evenly coated with maple syrup.
Next, distribute the maple-coated coconut flakes evenly on a parchment-lined baking sheet and toast them for 20 minutes at 300F. Make sure to stir the flakes every 5 minutes to ensure they are evenly heated and to prevent them from burning.
Let cool before storing
Once the chips are ready and removed from the oven, allow them to cool completely on the baking sheet before storing them in an airtight container.
The beauty about these coconut chips is that they remain crunchy even days after cooking.
Ways to eat these maple coconut chips
I love to eat these coconut chips as an in-between meal snack, but you can also sprinkle them on top of this delicious 5-minute vegan cashew chocolate pudding, or add some to your morning yogurt.
Tips for cooking
- If you prefer unsweetened coconut chips, simply leave out the maple syrup.
- You could also add a pinch of salt to the chips to make them slightly salty.
- If you like some heat, you can also sprinkle on some ground paprika over the coconut flakes before toasting them.
If you enjoyed this recipe, you’ll also love:
- 5-Minute Homemade Cashew Flour
- 5-Minute Vegan Cashew Chocolate Pudding (Gluten-Free)
- Homemade Raisin and Seed Chocolate (Gluten-Free, Vegan)
- Easy Stovetop Popcorn (with Microwave Option)
- 4 cups large unsweetened coconut flakes
- 2 tablespoons maple syrup
- Preheat the oven to 300F and line a large baking sheet with parchment paper.
- Place the coconut flakes in a large mixing bowl and drizzle maple syrup over. Mix well until thoroughly combined and flakes are evenly coated with maple syrup.
- Toast the flakes for 20 minutes until golden brown and crunchy, making sure to stir them every 5 minutes to ensure they get heated evenly and to prevent burning.
- Once the flakes are golden brown, remove the baking sheet from the oven and allow the chips to cool completely before storing them in an airtight container.
Maple syrup: If you prefer to use honey, simply replace the maple syrup with equal amounts of honey.
Unsweetened: If you don’t like sweet coconut chips, just leave out the maple syrup from the recipe.
Salty: If you want a bit of salt with the chips, sprinkle over 1/2 teaspoon of sea salt over the maple coconut chips before eating. Makes for a sweet-salty snack that tastes amazing!
Spicy: If you like a bit of heat with your coconut chips, sprinkle over 1/4 teaspoon of paprika before toasting.
- Category: Snacks
- Method: Baking
Keywords: easy maple coconut chips, coconut chips