Cinnamon Spice Coconut Chips--Betcha Can't Stop Eating 'Em
These Sweetened Cinnamon Coconut Chips are an unbelievably tasty and easy snack you're guaranteed to love. They're very filling too, so you're less likely to overindulge and they're a great snack to have around for those "hungry all the time" teens.
What's really fun is that they taste surprisingly like a very popular breakfast cereal. Read on to find out which one....
These 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'd tried the popular Dang Brand of coconut chips 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 figure out how to make them myself.
The Perfect Inexpensive Easy Healthy Snack
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.
Just like when I decided that I just had to figure out how to make Homemade Coconut Butter and Homemade Almond Milk and Homemade Rice Milk and Homemade Chocolate Chips.
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: 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?). 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
- 6 cups coconut chips
- 6 tablespoons low-carb sweetener (see notes for alternatives)
- 1 1/2 teaspoons cinnamon
- 3/16 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1/4 teaspoon vanilla
- 3/8 teaspoon ground ginger
- pinch cloves
- 1/4 teaspoon salt
- 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.
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.
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!
Good day Adrienne
Thanks for this great recipe, I'd like to know if the coconut flakes used were raw or already toasted.
Hi there! They are raw. We just made them. Hope you like them! If you do we sooo appreciate 5 star reviews - just an FYI since some bloggers falsify them but we don't ;). Shame on them, you know? Thanks for reading!
Can you make this without any sweetener at all? I've never cooked with xylitol, but if it behaves like granulated sugar, what can be subbed to get that liquid caramel-y effect? Or maybe add a bit of coconut oil and let that combine with the spices?
Hey Tiffany! The xylitol does sort of caramelize in this. I haven't tried to figure out why but it works! You could make it w/o the sweetener but I don't think I would like it without.
The coconut chips sound wonderful. I will try a batch with a drizzle of honey. Might be easier to caramelize things in the oven, assuming that that your sugar alternatives caramelize at the same temp. See this article: https://www.flavoralchemy.com/journal/caramelizing-sugar-with-an-oven/
Thanks! I didn't have any problem with it on the stovetop and especially in the warmer months I prefer the stove to the oven. Hope it works for you and sorry for the delay in responding!
What are your thoughts about using honey as the sweetener? (in these as well as the Toasted Coconut Chips) My son with Crohn's is on the Specific Carbohydrate Diet and the only allowed sweetener is honey. Also...it's fun to see you are from Michigan - we live in the Kalamazoo area!
I think you could do it but I haven't tried. Maybe try a 1/2 batch? Neat about Kalamazoo! I didn't grow up here, but one of my H.S. friends went on to Hope College, I think and then lived in Kalamazoo - I thought it was such a crazy name for a town...and now it's a lot closer to home :)!! Hope it works for you!
What do they think about Monk Fruit?
Its really an amazing article. I would love to rad more articles like this.
I make a pecan chocolate chip granola with coconut chips & cinnamon, have made a walnut cranberry one as well. For me, I found Sukrin Gold brown sugar is what gave me the wow factor. I will have to try a batch of this and see how it compares ! Will give it the hubby taste test as well, as he likes Honey Bunches of Oats !
Oooh - yum - just pecans and chocolate chips and coconut? And walnut cranberry and coconut? This sounds amazing.....recipe pretty please :)? I hope you like this!