Easy Toasted Coconut Chips (Gluten-Free, Vegan)

Crunchy and delicious, these easy toasted coconut chips are gluten-free and vegan and make for the perfect snack. Slightly sweetened with maple syrup and toasted till golden brown, these coconut chips are ready in under 30 minutes and are so tasty you won’t be able to stop eating them! Totally gluten-free, dairy-free and vegan too!

Jump to:

• Copycat Dang Coconut Chips
• Why This Recipe Works:
• Ingredients You’ll Need + Notes/Substitutions
• How to Make Toasted Coconut Chips (Step by Step)
• How to Eat Toasted Coconut Chips
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Coconut Recipes You’ll Love:
• Other Healthy Snacks to Indulge In:
• Easy Maple Coconut Chips (Gluten-Free, Vegan)

Copycat Dang Coconut Chips

When Juan and I still lived in DC, we used to buy Dang coconut chips from Whole Foods.

And if you’ve ever tried them, you’ll know that they make the perfect snack – crispy, crunchy and naturally sweetened.

When I had a chance to make our own coconut chips, we jumped at it!

We made these crazy easy and amazingly good copycat Dang 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).

Why This Recipe Works:

• Simple Ingredients: In this toasted coconut chips recipe, you require just two ingredients which you can easily get at the grocery stores.

• No Oil Needed: The great thing about making this tasty snack is that you don’t need any oil at all (so no need to use oils such as coconut oil, olive oil unless you want to add extra flavor). Coconut has a naturally high fat content, and the coconut flakes will release their oils as they toast.

• Easy and Quick to Make: All you need to do is mix the ingredients together, then place them on a baking tray and toast till ready! Possibly one of the easiest snacks you can make, this simple crunchy coconut treat comes together from scratch in just 25 minutes, which means you can snack on them in no time at all!

• Perfectly Crunchy Texture: These easy coconut chips are not only crunchy straight out of the oven, but they also stay deliciously crispy for days (amazing)!

• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that these coconut chips are 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease, or gluten and lactose intolerances, or those simply on a vegan diet can enjoy them without issues!

Ingredients You’ll Need + Notes/Substitutions

• Unsweetened Coconut Flakes: Try to find the largest unsweetened coconut flakes possible, so you get beautiful big chips once the flakes are fully toasted.

• Maple syrup: I like adding a bit of maple syrup to sweeten the chips a little. You may also use agave nectar in equal quantities if you like. Alternatively, if you are not vegan, feel free to use honey instead. You may also use 4 tablespoons of cane sugar or coconut sugar for sweetening instead of maple syrup. If you are diabetic or insulin-resistant, I strongly recommend using 4 tablespoons of Lakanto monkfruit sweetener (a 1:1 sugar alternative that is zero glycemic-index and will not cause your blood sugar to spike).

How to Make Toasted Coconut Chips (Step by Step)

1. Preheat and Line

Preheat the oven to 300F and line a large baking sheet with parchment paper.

2. Mix Coconut Flakes and Maple Syrup

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.

3. Toast Until Crunchy

Distribute the coconut flakes evenly in a single layer in the prepared large baking sheet and toast 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. 

4. Let Cool Completely

Once the coconut flakes are golden brown, remove the baking sheet from the oven and let the coconut cool completely before storing in an airtight container. 

How to Eat Toasted Coconut Chips

You can always eat these chips on their own as a healthy snack in-between meals, but here are a few other fun ways to eat them:

• On top of this delicious 5-minute vegan cashew chocolate pudding
• Together with this creamy quinoa porridge
• Added to homemade yogurt
• On top of this 2-ingredient banana ice cream
• Sprinkled over smoothie bowls
• Topped on this maple peach oatmeal
• Decorating this coconut flour chocolate cake

Dish by Dish Tips/Tricks:

• Unsweetened Coconut Chips: If you don’t like sweet coconut chips, just leave out the maple syrup from the recipe.

• Savory Coconut Chips: If you prefer savory coconut chips, simply leave out the maple syrup and sprinkle a little sea salt over the maple coconut chips before eating. Makes for a sweet-salty snack that tastes amazing!

• Spicy Coconut Chips: If you like a bit of heat with your coconut chips, sprinkle over 1/4 teaspoon of ground paprika before toasting. 

Recipe FAQs:

Other Coconut Recipes You’ll Love:

• Coconut Flour Chocolate Cake (Gluten-Free, Dairy-Free)
• Coconut Flour Pancakes (Gluten-Free, Dairy-Free)
• Coconut Macaroons (Gluten-Free, Dairy-Free)
• Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)
• Flaxseed Coconut Bread (Gluten-Free, Dairy-Free)
• Mixed Berry Coconut Yogurt Popsicles (Gluten-Free, Vegan)

Other Healthy Snacks to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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