These Sweetened Cinnamon Coconut Chips are a super tasty and easy snack you are guaranteed to love. With “just right” sweetness, you’ll want to have them on hand for an anytime snack and an easy “on the go” treat!
Homemade Coconut Chips have become one of our all-time favorite snacks in our home since I figured out how to make them myself.
I had tried the Dang Brand once or twice, and boy were they delicious, but hey–even if you get them at an inexpensive online retailer, they run over $22 a pound!–OUCH!
Ain’t nobody should be paying that for coconut chips.
I just had to (had to, had to, frugal mama had to) figure out how to make them myself.
This Frugal Mama Just Had to
Yup–I just had to.
I have a problem. When I see something that is too expensive, or not as healthy as I would like, the wheels start turning and I wonder if I can make it myself.
When I saw those uber pricey, but still somehow gotta have ’em coconut chips, I figured it couldn’t be that hard to recreate them, so I did it–and the result was this Coconut Chip recipe.
Once I made my first variety of sweetened coconut chips, I was hooked, and quickly started working on other varieties, which I hope to share with you soon once they are perfected!
Well, I just couldn’t be happy with one flavor, so I worked on more. I have a few more to share with you later, but today’s recipe for Homemade Coconut Chips is perhaps the best yet.
At least it’s the toasted coconut chip recipe that we make most often :).
The Birth of these Delicious Coconut Chips
Before we get to the recipe, let me tell you–if you haven’t tried toasted coconut chips, you simply don’t know what you’re missing.
Toasted coconut chips are amazing. I think it’s because the coconut chips base is sort of like popcorn–they’re a great culinary background to paint creatively on. Plus coconut chips are slightly sweet, so if you are making a sweet version, you don’t need much sweetener to make them taste great, and they have a very very satisfying crunch when toasted or dehydrated.
If you’ve ever eaten these, you know what I mean.
So–here’s how this yumminess happened.
One day I was on the computer doing work and I saw an advertisement for Gingerbread Spice Coconut Chips.
HELLO! COCONUT CHIP FUN FLAVOR ALERT!
Well, they looked amazing, but the price sure wasn’t amazing. Something like $8 for only 8 oz!
Regardless, it wasn’t cheap!
So the DIY wheels started turning and I just had to do something to avoid paying $16 a pound for spiced coconut chips!
So off to the kitchen I went. The spices in their ingredient list came out of the cupboards, almost like magic, and I went to work.
After numerous tries (and a tummy full of coconut chips), I hit on a flavor blend that’s just delish.
I ended up with something a little different than Gingerbread Spice, but they’re better, I think :).
A Fun Fact About These Chips
Awhile ago, we were invited to a homeschool family Christmas party at a bowling alley. Our group took up the whole place and we were supposed to bring a snack. Typical of our family, we brought our famous popcorn with the Best Homemade Popcorn Seasoning, and it was a hit–as it always is.
Seriously, if you haven’t tried that popcorn, you need to.
After you make these Honey Bunches of Oats® Coconut Chips, that is.
This new Coconut Chips recipe was a new fave in our family, however. I hadn’t shared them with anyone yet. I wanted to bring something lower-carb to the party to help us not overdo the carb thang, so we brought these new homemade coconut chips along too.
I wasn’t expecting them to be a huge hit with all of the chocolate-covered goodies and all, so imagine my surprise when several moms and kids told me how great they were.
Then something really crazy happened.
One mom came over and said that they tasted like Honey Bunches of Oats.
Then, later on, her daughter came over and said, “Oh, those taste like Honey Bunches of Oats!”.
I figured that this was just too odd to be something they came up with themselves, so I asked if they had talked about the Honey Bunches of Oats® thing before telling me–but they said no!
Imagine that….I’d stumbled on Honey Bunches of Oats® flavor without even trying!
Well, the name just had to be.
May I present to you–“Honey Bunches of Coconut Chips.”
Our New Favorite Snack
Since that day of bowling with our new homeschooling friends, these Homemade Honey Bunches of Coconut Chips have been with us everywhere. They’ve been a huge hit as an after-church snack. We typically try to have some kind of healthy snack with us all the time. Due to my son’s life-threatening food allergies along with our other sensitivities (plus the fact that I just don’t like paying through the nose for food on the run) it’s good to be prepared.
We’ve been known to devour quite a few of these coconut chips while chatting after church with friends. And I do mean devour. As in coconut chips gone.
Truly, these chips have become quite popular.
Once, we took some as a small side to a graduation for the girl who co-named them, and her mother said,
I need to have a graduation party so that I can get some Honey Bunches of Coconut Chips!”
Way to make me feel good about a recipe I developed :)!
Ways to Enjoy These Chips
There are so many ways to enjoy these bits of yumminess.
– Eat them Plain
– Eat them on Ice Cream (they would taste GREAT on this Chocolate Coconut Milk Ice Cream or this Dark Chocolate Avocado Ice Cream!)
– Top a Salad (like this Broccoli Jicama Salad) for a yummy sweet crunch
– Make a Trail Mix! Add in some of these Homemade Chocolate Chips and Soaked Nuts while you’re at it!
– you can even eat them as a cereal!
Recipe Notes and Substitutions
- Sweeteners: Xylitol is my choice of sweetener for these toasted coconut chips. It caramelizes beautifully and tastes great! Granulated sugar will work, but in my opinion the resulting toasted coconut chips just aren’t as nice. I sometimes use erythritol as well (see Is Erythritol Safe?). It works pretty well, but isn’t quite as sweet as the xylitol. Use whatever sweetener works for your diet.
- AIP: For AIP, substitute mace for the nutmeg. For the allspice, substitute 50% cinnamon and 50% cloves.
- THM: If you are on the Trim Healthy Mama plan, this recipe will be an “S.”
Cinnamon Spice Coconut Chips
- Put all ingredients in shallow pan with a large diameter, if possible.
- Stir to combine.
- Cook over the lowest heat possible, stirring every so often to prevent burning, until caramelized.
- Let cool.
- Store in an airtight container.
So there you have it.
Your new favorite easy healthy snack.
I’d love to hear what you think about these coconut chips once you’ve tried them!