Caramelized Coconut Chips (“Dang” Brand copycats) – low carb & AIP options

The information provided in this post is for informational purposes only and should not be construed as medical advice.
It is not a substitute for your doctor's care plan or advice.

This Homemade Caramelized & Toasted Coconut Chips Recipe is one of the most helpful easy snack recipes I have ever come up with. Why? These little morsels of crunchiness and sweetness are just perfect – and they're a super frugal version of the store bought ones. They're also special diet friendly – they're a low carb, paleo, autoimmune protocol/AIP, GAPS, and gluten-free snack!

This Homemade Caramelized & Toasted Coconut Chips Recipe is one of the most helpful recipes I have ever come up with.

Why?

Numerous reasons.

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 the horrid presence of candida in our guts, we have 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 more tough 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.

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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

Enter the Perfect Healthy Snack — Caramelized & Toasted Coconut Chips.

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.

YUMMMMMMMMMMMMMMMM.

There's only 1 problem with these chips though — they are addictive, but at the price they are offered at, the addiction can break the bank.

Check out this popular brand of Coconut Chips.

Now, these taste amazing, but are they “$19.99 for only 12 1.43 ounce bags” amazing?

Wowza.

And we're not even talking Organic Coconut, folks!

 

This Homemade Caramelized & Toasted Coconut Chips Recipe is one of the most helpful easy snack recipes I have ever come up with. Why? These little morsels of crunchiness and sweetness are just perfect – and they're a super frugal version of the store bought ones. They're also special diet friendly – they're a low carb, paleo, autoimmune protocol/AIP, GAPS, and gluten-free snack!

 

The Cost Savings

 

I buy EVERYTHING (pretty much) in bulk, and coconut (chips and shreds) is one of the things that fits 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. The savings work out well for us.

At that bulk amount, I get 1 pound of coconut chips for only $2.60 a pound.  I'm thinking about moving to Organic Coconut Chips and getting them in bulk for $4.44 per pound (you can probably get these cheaper as well, depending on where you shop), but even at that price you are still way ahead of the packaged coconut chip price.

Either way, you can see that the savings over the store bought option are just incredible.

They are so good that basically if you like coconut, you will like these, and 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. I left a bunch with her since she liked them so much and she is working hard at getting the junk out of her diet — and I promised that I would get the recipe up on the blog asap.  So here it is :).

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 really watch the heat that you are cooking with, and really watch the coconut chips.  I toast mine on the lowest heat possible on my stove — well, just a tad over the lowest heat, and still I 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.

Homemade Toasted Coconut Chips

Preparation 3 mins
Cook Time 40 mins
Total Time 43 mins
Serves 6 cups     adjust servings

Save money and keep on snacking with these homemade toasted coconut chips! These chips are special diet-friendly and low-carb.

Ingredients

Instructions

  1. Place all ingredients in a large pan.
  2. Cook on the stovetop over very low heat until lightly toasted / browned.
  3. Cool before eating.

by

Recipe Notes

 

2 reviews

What is your favorite Healthy Snack?

This Homemade Caramelized Toasted Coconut Chips Recipe is one of the most helpful easy snack recipes I have ever come up with. Why? These little morsels of crunchiness and sweetness are just perfect – and they're a super frugal version of the store bought ones. They're also special diet friendly – they're a low carb, paleo, autoimmune protocol/AIP, GAPS, and gluten-free snack!

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. Margaret Tjapkes says:

    Can you use stevia? I don’t use any of those sweeteners mentioned.

  2. Samantha Bledsoe says:

    Hello! How do you store these? And do they stay crunchy?

    • I store mine in a food safe bag or a plastic or glass container. They do. I have had a few batches not turn out crunchy and still not sure why. But they tend to stay crunchy.

  3. what types coconut it?
    young or mature coconut?

  4. This sounds so good! I was just saying that I need to get some good, healthy snacks on hand. I happen to live on an island with no packaged coconut chips available but we do have lots of coconuts! Would I just thinly cut fresh coconut and let it dry? Any ideas?

  5. where you did you get it for only $2.60 a pound? thanks

    • I get mine from Country Life Natural Foods. They are local but they have a fairly big delivery area and they do use UPS as well — I used to order from them to be shipped when I lived outside of their delivery area.

  6. I agree, this DANG brand is amazing. The only flavor I’ve tried and am addicted to is the caramel sea salt and had limited success replicating them at home. You really do have to start with good coconut it seems like to get the full experience of the original. Mine were ok, but not as smooth as the original, unfortunately. I’m going to keep my eye on your blog for a recipe of that flavor soon, hopefully. 😉

  7. Can you define what temperature “low heat” would be? My oven goes down to 170 degrees. Is this too high a temperature? Thanks for the help.
    Sarah Webber