Coconut Chips close up

Coconut Chips

July 12, 2017
Homemade coconut chips

I did a little bit of car camping last weekend at the Pinery Provincial park. It was actually nice getting back out there and made me realize that there are a couple things about London that I do miss; like taking the sunny country drive out to Grand Bend in the spring and summer. And all my old running crew, of course. For those of you who haven’t been to Grand Bend, it’s a small little beach town on the shores of Lake Huron. The main attraction is the beautiful sandy beach, but they have some nice restaurants and little shops along the main strip as well. We went to Coco’s, which had a vegan burger and some surprisingly good fries, well, for a place that doubles as the only night club in town. (I think they might also shoot a reality t.v. show there, or used to anyways, Grand Benders, I’m glad I read the show description after I ate at the restaurant haha.)

Anyways, this recipe was inspired by a snack that one of the other girls brought on the trip, these amazing chocolate-flavoured coconut chips. They were seriously amazing: light, crispy, chocolately, we finished off two bags in no time. I thought I would take a stab at making my own using fresh coconut.  I tried three flavours: chocolate, cinnamon sugar and spicy maple sriracha!

Coconut Chips

Total Time: 20 minutes Serves: 4-6

Each of these mixes will cover about 1/3-1/2 coconut. If you need more, just mix using the same ratios.


  • 1 fresh Coconut, shell removed or fresh coconut meat


  • 2 Tbsp Cocoa Powder
  • 1 Tbsp Maple Syrup
  • 1 pinch Salt

Cinnamon Brown Sugar:

  • 1/2 tsp Cinnamon
  • 1 Tbsp Brown Sugar


  • 1 Tbsp Maple Syrup
  • 1/2 tsp Sriracha
  • 1/2 Tbsp Tahini


  1. Preheat oven to 325F.
  2. Remove coconut meat from shell.
  3. Slice thinly, about 1-2 mm thick is optimal. I used a mandolin for evenly thin slices, but you can use a knife, food processor attachment or whatever you have available
  4. Pour the ingredients for whatever flavour you are making into a bowl with the coconut and mix until evenly coated.
  5. Spread the coconut onto a tray lined with parchment paper.
  6. Bake at 325F for 10-15 minutes.

Just a short recipe for today. As always, let me know if you enjoyed them, you can tag me on Instagram, Twitter or Facebook.

Previous Post Next Post

Check out