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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!

Coconut chips in a glass jar

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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.

cornbread in a cast iron skillet
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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).

Maple coconut chips in a blue bowl on a marble board

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.

Coconut flakes in a mixing bowl

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. 

coconut flakes on a baking sheet

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. 

Coconut chips on baking sheet

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:

coconut chips on a baking sheet

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:

How Do I Store Toasted Coconut Chips?

To store, place the fully cooled toasted coconut chips in an airtight container and store at room temperature for up to a week (they will keep crunchy for a week).

Are Coconut Flakes the Same as Shredded Coconut?

While coconut flakes and shredded coconut are both made from dried coconut meat, coconut flakes are usually larger in size while shredded coconut tends to be tiny strips of coconut. They are NOT interchangeable and I do NOT recommend substituting coconut flakes with shredded coconut.

Coconut chips in a glass jar

Other Coconut Recipes You’ll Love:

Other Healthy Snacks to Indulge In:

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coconut chips in a blue bowl

Easy Maple Coconut Chips (Gluten-Free, Vegan)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Description

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!


Ingredients

Scale

Instructions

  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 rimmed 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 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. 

Notes

Unsweetened Coconut Flakes: Try to find the largest unsweetened coconut flakes possible, so you  get beautiful chips once they are 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).

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

Savory: If you prefer savory coconut chips, simply leave out the maple syrup and sprinkle 1/2 teaspoon of fine 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 ground paprika before toasting. 

Storing: Place the fully cooled toasted coconut chips in an airtight container and store at room temperature for up to a week.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Snacks
  • Method: Baking
  • Cuisine: American

6 Comments

  1. Babe, I love the idea of coconut chips! I am going to try it with maldon salt flakes and paprika ??






    1. Ohhhh that combo sounds like the bomb! I tell you, these coconut chips are super crunchy and the crunchiness makes them SUPER ADDICTIVE!! 😉

  2. Hello Felicia,

    I understand that coconut has a whole host of healthy nutrients for our general health.

    Your recipe of coconut chips is great for preparing another healthy snack for munching in the company of family and friends.

    Thanks again and God bless!
    Mum






    1. Hi mummy! this is very addictive indeed! If you want to reduce sugar to prevent spikes in blood sugar, you can replace maple syrup with stevia or some zero glycemic index sweetener like monkfruit sweetener. OR can leave out the maple syrup directly!

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