Ingredients
The following ingredients have 10 Servings
- 1 ½ tablespoons coconut sugar
- 1 tablespoon water
- ¼ teaspoon salt
- 1 ½ cups unsweetened coconut flakes
Instruction
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper or greased foil.
- In a large bowl, add coconut sugar and water. Whisk until sugar is almost completely dissolved—this will take about 1-2 minutes. Add salt, stirring until well mixed.
- Add coconut. Using a spatula or spoon, stir and fold until coconut is well-coated in sugar mixture.
- Pour this mixture onto the prepared baking sheet. Spread into an even, thin layer, creating empty pockets for air to flow though while baking.
- Bake for 10 minutes. Stir and flip the coconut chips. Bake for an additional 4-8 minutes. Mine took a total of 18 minutes. Chips are done when thoroughly toasted and mostly dried out. Be careful not to burn. Chips will crisp up during cooling.
- Place the baking sheet on a cooling rack. Allow to cool for about 30 minutes. Cool completely before storing. Storing instructions below. Enjoy!
