Toasted Coconut Chips with Sea Salt and Caramel
Toasted coconut chips are sweet, salty, not at all greasy, relatively healthy, insanely delicious, and totally addictive.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 6 servings
- 2 tablespoons granulated sugar
- 2 teaspoons water
- 1/8 teaspoon sea salt
- 1 1/3 cup unsweetened coconut flakes
Preheat oven to 325 F.
Stir the sugar, water, and salt together until they combine to make a thick liquid.
Pour the mixture over the coconut flakes and stir to coat the flakes.
Spread the flakes out on a baking sheet covered with parchment paper or a silicone mat.
Check on the flakes regularly, starting at five minutes, until they are lightly toasted. They can quickly go from toasted to burnt, so be sure to keep your eye on them.
You can eat them immediately, but they will be more crispy after they cool.
Dang coconut chips are made with coconut sugar. If you choose, you can replace the granulated sugar in the this recipe with coconut sugar. I tried this method and found that results tasted so similar to the granulated sugar that it wouldn't be worth spending the extra money on coconut sugar unless you planned to use it for something else as well.
Yield: 1 1/3 cups
Calories: 140kcal | Carbohydrates: 8g | Protein: 1g | Fat: 12g | Saturated Fat: 10g | Sodium: 55mg | Potassium: 102mg | Fiber: 3g | Sugar: 5g | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.6mg