2-Ingredient Salted Caramel Toasted Coconut Chips (Dang Brand Copycat)
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This Salted Caramel Toasted Coconut Chips Recipe is sure to become a favorite easy healthy snack in your house. They're so simple to make, taste simply delicious and they're frugal too.
I'm a busy mom, and I'm a frugal mom, and we have special diets in our house.
My oldest has life-threatening food allergies, plus due to candida, we've moved towards the low carb end in our diets.
Not to mention, I have 2 boys. Growing Boys. Quickly Growing Boys.
And they are hungry.
Sometimes I am just amazed at the amount of food these boys can eat: particularly my youngest. He will eat a large snack, then a big plate of dinner, and then at bedtime he is hungry.
Again.
Having enough healthy food around for them can be tough, but it's even tougher to have something around that doesn't break the food budget. Plus something EASY so I'm not constantly heating up the oven and spending oodles of time in the kitchen.
When we've got Kale coming in from our garden, Kale Chips are popular here, and I like to make these Coconut Delights, Almond Joy Bars, Homemade Protein Bars, and Snickerdoodle Cookie Dough Balls to have around.
So the idea of a good snack for this household is one that is:
- allergy-friendly
- budget-friendly
- low carb (or at least has that option)
- easy to prepare
- healthy
The Perfect Frugal & Healthy Snack
These little morsels of crunchiness and sweetness are just perfect, and if you've ever bought them at the store, you know exactly what I am talking about.
There's one big problem with these chips though. They taste amazing, but they're way too expensive to snack on regularly.
Check out this popular brand of Coconut Chips. They're literally $19.99 for twelve 1.43-ounce bags.
And we're not even talking organic coconut, folks!
The Cost Savings
I buy EVERYTHING (pretty much) in bulk, and coconut (chips and shreds) is one of the things that fit in that “everything” category.
We buy Medium Coconut Shreds in 25-pound bags, and I buy Coconut Chips in 25-pound bags as well, since coconut has a pretty decent shelf life and the savings are huge.
I get 1 pound of coconut chips for only $2.60 a pound. Organic Coconut Chips currently cost me $4.44 per pound in bulk, but even at that price, I'm still saving a bunch over the packaged coconut chip price.
If you LOVE coconut, you will LOVE these.
Recently, I took some of these to a friend's house as a treat to share and they were a huge hit.
These Toasted Coconut Chips are a fabulous way to handle a sweet craving without giving in to junk food, and if you use a low-carb sweetener, you aren't feeding candida.
Oh, and if it's hard to find Coconut Chips where you live, here's how to Easily Make Coconut Chips and Shreds.
The main thing to remember when making these chips is to keep an eye on the coconut chips. I toast mine on the lowest heat possible on my stove and still need to watch them like a hawk.
I've made the mistake several times of not watching them closely enough, and well, they burn very easily. If you catch them early enough in the burning phase, they are still edible, but once you hit a certain point, they're just plain horrible, and not good for you either.
Recipe Notes and Substitutions
- Coconut Chips: If you can't find unsweetened coconut chips where you live, here's How to Make Coconut Chips and Shreds.
- Sweetener: You can use whatever sweetener you like. We eat mostly low-carb so I like using xylitol (it caramelizes perfectly too) but allulose should work too.
Special Diet Notes
- AIP: Use organic coconut sugar as a sweetener. Honey and maple syrup might work, but I haven't tried that.
- THM: For those on the Trim Healthy Mama plan, this recipe will qualify as an “S” as long as you use the sweetener in the post, or xylitol, erythritol, or another low-carb sweetener.
How to Use These Coconut Chips
There are so many ways to use these chips. How about…
- eating them plain
- on ice cream
- on pudding
- in a trail mix
- as an add-in to cookies, brownies, or bars
- on a smoothie or shake
Homemade Toasted Coconut Chips
Ingredients
- 6 cups coconut chips
- 6 tablespoons low carb sweetener (or other sweetener–to taste. See Recipe Notes.)
- 2 tablespoons water (if using coconut sugar)
- 1/4 teaspoon salt
Instructions
- Place all ingredients in a large pan.
- Cook on the stovetop over very low heat until lightly toasted / browned.
- Cool before eating.
Notes
- Coconut Chips: If you can't find unsweetened coconut chips where you live, here's How to Make Coconut Chips and Shreds.
- Sweetener: Xylitol works well for these chips, but allulose/monkfruit blend will as well. You could substitute erythritol, which will also work for low carb and keto, but you will want to use 1/2 cup since it's not as sweet as the others.
- AIP: Use organic coconut sugar as a sweetener. Honey and maple syrup might work as well, but I haven't tried that.
- THM: For those on the Trim Healthy Mama plan, this recipe will qualify as an “S” as long as you use the sweetener in the post, or xylitol, erythritol, or another low-carb sweetener.
Nutrition
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
What is your favorite Healthy Snack?
total carbs?
Hi that’s in the post now. Hope that helps!
I literally JUST made this. O.M.G is all I can say! It’s AMAZING! I used coconut sugar but mine was brown so it was a little hard to tell when it was toasted and so I burned a couple of pieces.
Just a quick question as I was confused on your instructions which is why I used the coconut sugar: if I were to use swerve or monkfruit I need to use 1/2 cup of the sweetener?
I’m sooo glad you like them! I’m trying out a little tweak myself right now :). I just updated the post–does that make it more clear? Thanks for alerting me to the issue!
You say to only use water if using coconut sugar, but then how does the erythritol stick to the coconut?
It just does – it’s like magic. I would have to look up why but it caramelizes pretty well for some reason.
For sweetener can I use honey or maple suryp? If so, how much? Thanks
Yes, it should work. I would just maybe use the same amount since you aren’t using that much of it. Maybe a bit less since they are both sweeter than sugar. Hope it works!