I bought a coconut and something amazing happened.

I don’t see coconuts on sale often, so when I do I make sure to grab at least one.  I had a forgotten coconut sitting on my counter for a week, and then one day I decided I was dehydrated so I cracked it open for the water! I put the meat of the coconut in the refrigerator for a more inspiring day. And then I got an idea, remembering a delish treat I brought back from St. Lucia a few years ago. Sweet buttery coconut chips I purchased on a trip to a hot spring. Coconut chips! I quickly searched for a recipe that had baking times and got to work. This snack was incredibly easy to create. only 3 ingredients and one coconut goes a long way.

What you need

• 1 coconut
• 2 TBS Brown Sugar
• 2 TSP cinnamon
• 3 TBS coconut oil
• OR 3 TBS of The Only French Toast Seasoning You’ll Ever Need INSTEAD of the sugar and cinnamon 

Mandolin or sharp knife to flake coconut

Large baking tray

Parchment paper

What to do 

Preheat the oven to 200 degrees

I strongly recommend using a mandolin to shave the coconut meat into chips. Shave the entire coconut and put the chips into a large bowl.

Add the olive oil to the bowl and use your hand to mix so that chips are well coated.

Add the sugar & spice and continue to mix until all the flakes are coated.

Line the baking sheet with parchment paper.

Spread the entire mixture onto the parchment paper creating a thin layer. Try not to layer chips on top of each other, you may need 2 trays.

Bake for 1.5 hours, your entire house will begin to smell sweet!

Chips will be gorgeously browned when finished.  Remove from the oven and set aside for 10 minutes and the chips will become crispy.

Sore the chips in airtight containers or ziplock bags and they will last for up to 2 weeks (maybe longer).

Coconut chips are a GREAT snack alone or mixed into greek yogurt, sorbet, or ice cream. Add to your smoothie bowl or even a milkshake. ENJOY!