Okay, okay. No mindless snacking is healthy. But how many times have we found ourselves at the bottom of a freshly opened box of wheat thins and thought to ourselves wow, how did that happen. Oops. I have major issues with portion control. I can and have literally eaten an entire box of crackers or a whole box of cereal in three bowls. Ya. Fail.

One of my latest snack obsessions has been coconut chips. They are CRAZY expensive though. I was chatting with my BFF about this first world problem of ours and she took it upon herself to figure out how to make them at home. I used her recipe for mine and they were freaking awesome. I don’t think I will ever buy a package again. Not only was it WAY cheaper, but it was fast and easy. Fast. Good. Easy. Good. Cheap. Heaven.

coconut chips

But wait! You’re thinking to yourself, but your Hubs doesn’t even like coconut!! Yes. Well you can’t please everybody right? Tee hee. A dear friend came over with her munchkin that night and we almost polished off the container. Ah well. Good excuse to make more!

Here is my BFF’s recipe:

Toasted Coconut Chips


3 cups wide coconut flakes
1/4 cup unsweetened applesauce
1/4 cup coconut sugar
2 tbsp water


Note: Though the chips look a little toasty in the photo above, remember that coconut sugar is brown, which accounts for much of the dark colour. They are not burnt!


Preheat the oven to 300 degrees F.


Put the coconut flakes in a large bowl.


In a small pot over low heat, melt the applesauce, coconut sugar and water until it becomes syrupy.


Pour the liquid over the coconut flakes and gently toss until all the flakes are coated. Some of them may break as you stir – that’s okay.

Spread the flakes onto a prepared baking sheet. Bake for 25-30 minutes, stirring every 6 to 8 minutes or so, until the chips are dry and crispy. Keep an eye on them so they don’t burn. Burnt tastes yucky. For real.