I love figuring out that some of our favorite store-bought snacks for kids are actually super easy to make at home and this coconut chip recipe is exactly that. They are easy to mix and bake, and taste nearly identical to the pre-made kind from Dang. And they are a fun and crunchy toddler snack that can be a fun change from the expected. A package of store-bought coconut chips is usually close to $2 for one ounce. A bag of plain coconut chips, which is the base of this recipe, is usually $4 or less for 7 ounces. Which means that you can make one batch of homemade coconut chips for half the cost of buying them pre-made—and they are so darn easy to make! (You may also like Yogurt Dip for Fruit, Coconut Rice or Coconut Chia Pudding.)
Ingredients You Need
To make these coconut chips you’ll need to have the following ingredients on hand and ready to use. Sign up for our email updates to get tips and ideas sent to your inbox.
Unsweetened coconut flakes: Look for these larger pieces of coconut in the baking aisle of your grocery store. Salt: A tiny amount of salt balances the sweetness of the other ingredients. Coconut oil: Tossing the coconut flakes in coconut oil helps them toast up with a crunchy texture. Maple syrup: A little maple syrup adds pleasant sweetness to the recipe.
TIP: I recommend that you bake these on a parchment-lined baking sheet for easy clean up and to avoid any risk of sticking.
Step-by-Step Instructions
To make these coconut chips, here are the steps you’ll need to take. Scroll down to the bottom of this post for the full information.
Serving Suggestions
We love to eat these coconut chips as an afternoon snack alongside some fruit or to add them to morning oatmeal with fruit or yogurt for toddlers. I personally also love them as dessert with a few chocolate chips.
What’s the texture of these like?
These are crunchy, but not super sharp (like a tortilla chip might be), but crush them up a bit for younger eaters if you’d like. And be sure to serve with a drink since they can be a little dry. TIP: Coconut is considered a nut, so check with your school or preschool to see if these are safe to pack in a lunch if you need peanut-free snacks. (You can pack them alongside a Homemade Lunchable for a super fun lunch if allowed!)
Best Tips for Success
Store in an airtight container at room temperature for up to a week. Eat as a snack or serve over yogurt, oatmeal, or in cereal. Be sure to spread the coconut evenly on the baking sheet to ensure even baking. Let cool fully on the baking sheet so crunchy little clumps form. Start on the lower end of the baking time and check every minute or so to avoid burning. (I’ve never had mine burn on this low temperature but just to be safe!) For more homemade snacks, try my Graham Crackers recipe, Cheese Crackers, Animal Crackers, and Roasted Chickpeas.
I’d love to hear your feedback so please comment below to share your experience with the recipe!
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The post was first published on June 18, 2019.
