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Homemade Toasted Coconut Chips
Servings: 15
Calories: 224kcal
Save money and keep on snacking with these homemade toasted coconut chips! These chips are special diet friendly and low carb.
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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
Calories: 224kcal | Carbohydrates: 8g | Protein: 2g | Fat: 22g | Saturated Fat: 19g | Sodium: 51mg | Potassium: 185mg | Fiber: 6g | Sugar: 2g | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg | Net Carbs: 2g