Cinnamon Coconut Chips

These sweet Cinnamon Coconut Chips are the perfect snack or topping for your smoothie or ice cream! They refined sugar free, vegan, paleo, and gluten free!

Prep: 5Cook: 14Total: 19
Servings: 7 1x


  • 3 1/2 cup unsweetened coconut chips (7 oz)
  • 1 tablespoon water
  • 1/2 teaspoon cinnamon
  • 1 teaspoon coconut sugar
  • 1/2 teaspoon sea salt


  1. Preheat oven to 325F.
  2. Place the coconut chips in a bowl.
  3. Drizzle the water over the coconut flakes and then toss with your hands to make them all damp(ish).
  4. Add the cinnamon, coconut sugar, and sea salt in the bowl and mix it all together.
  5. Spread them evenly across the lined baking pan.
  6. Cooking is probably the most difficult part. After 5 minutes in the oven, toss the coconut chips with a spatula
  7. Toss again after another 5 minutes, and again every two minutes until they are crisp, crunchy, toasty, golden brown.
  8. Remove them from the oven and allow to cool on the baking pan. If they are already pretty toasty, consider letting them cool on a plate.
  9. Once cool, transfer to a container or bowl for serving. These are best served at room temperature!


  • Add these to your ice cream, yogurt, chocolate bark, smoothie, the possibilities are endless!!

Nutrition Info:

  • Serving Size: 7
© The Toasted Pine Nut