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The ultimate moreish snack, this Toasted Coconut Chips recipe is so crunchy! Made with just 2 ingredients in 10 minutes, keep the oven off for this toasted coconut chips recipe. It’s perfect as a stand-alone snack, on top of breakfast and smoothie bowls, or add them to desserts! This is a great healthy snack idea for special diets like vegan, paleo, whole30, or the keto diet.

Overhead shot of toasted coconut flakes on a baking tray with a cloth on the table.

Why you will love this recipe

  • They’re so moreish! With a satisfying crunch, slightly salty and naturally a little sweet, you won’t be able to stop munching on these toasted coconut chips. It’s like a healthy chip or crisp – so crunchy!
  • One of the easiest snacks: All you have to do is add the raw coconut chips to a skillet and stir the coconut chips over medium-high heat until they are brown and crispy.
  • Quick! They’re ready in 10 minutes or less. That’s pretty quick for something so delicious =]
  • They’re low carb: This recipe is just toasted coconut flakes with a little sea salt. That’s all. No added sugar or sweetener. A must-make keto-friendly snack!
  • Healthy! As this recipe is just coconut flakes and a small amount of salt, they are packed full of protein and healthy fat and are great for just about any diet. Simple and natural are the best!
  • They are copycat Dang Coconut Chips! There was a point in time when I would always buy Dang Toasted Coconut Chips when I went to the store. Just the plain salted ones. They are a seriously moreish salty snack! I wish I’d known how easy they are to make at home – I definitely spent a pretty penny. This recipe tastes just like the Lightly Salted Dang Chips.

Key Ingredients

  • Coconut: Instead of fresh coconut, unsweetened coconut flakes or chips are what you need for this recipe – not desiccated or shredded coconut. It would probably work with desiccated coconut but it would be difficult to eat it as a snack. The coconut chips are thicker pieces of coconut, perfect for snacking on, just like chips/crisps. You can usually find them in grocery stores, online, or in Asian markets.
  • Salt: Just a tiny wee sprinkle of salt. This ingredient is entirely optional.

How to toast coconut in a pan

Making your own coconut chips is so easy! Here’s how I do it:

1. Place a non-stick pan on the stove over medium-low heat, and then add the unsweetened coconut chips.

Raw coconut chips added to a skillet.

2. Stir the coconut chips continuously in the frying pan until they turn golden brown. The coconut flakes will release a little coconut oil when they are toasting – that’s what we want!

Coconut Chips releasing oil.

3. When they have finished toasting, place the toasted coconut flakes into a mixing bowl. I like to go through and pick out any coconut chips that need a little extra time and pop them back into the skillet, but this is totally optional.

Hand adding coconut flakes to a pan to toast.

4. While they’re still hot, sprinkle and toss the toasted coconut chips with a pinch of salt. I do this while they’re still hot because the salt will stick to the oil that is released when the toasted coconut chips are hot.

Salted Toasted Coconut Chips.

5. Let the coconut cool completely and then munch away on this tasty snack! I find that the longer I let them cool, the crispier the coconut chips become, so if you can wait for 30 minutes or an hour, that is ideal.

Close up of toasted coconut flakes on greaseproof paper.

How to store toasted coconut flakes

Store these toasted coconut chips in an airtight container or resealable bag at room temperature or in the fridge, after they have completely cooled. They last for a week at room temperature and up to 1 month in the fridge!

Recipe Notes & Tips

  • Stir the coconut continuously. This helps to prevent the toasted coconut flakes from burning.
  • Don’t add too much salt! A little really goes a long way on these toasted coconut chips. I just use a pinch and no more.
  • Try other seasonings and spices. Toasted coconut chips would be delicious with a pinch of cinnamon, cumin, smoked paprika, turmeric, or rosemary. Let me know if you try different spice blends on this toasted coconut chips recipe!

Frequently Asked Questions

Are toasted coconut flakes healthy?

Yes! This recipe calls for just raw coconut chips and a little salt. They are a great snack, packed with protein, fiber, low carb, and low sugar.

What do you eat with toasted coconut flakes?

My favorite ways to eat toasted coconut chips on top of smoothie bowls, over oatmeal with maple syrup, on top of flaxseed pudding or chia pudding, coated in dark chocolate (like these 2-ingredient Coconut Clusters), over or mixed into coconut ice cream, or as a healthy cake or cupcake decoration. They’re also great to add to healthy homemade granola bars!

Does toasted coconut taste better?

For me, toasted coconut chips are miles ahead of raw coconut chips in terms of flavor and texture. Toasted coconut flakes are crunchy and rich and they have an amazing nutty aroma. It’s really easy to eat the whole batch in one go!

Variations

  • Sweet coconut chips: If you have a sweet tooth, add a sprinkle of coconut sugar, powdered sugar, or powdered erythritol over the coconut chips to make a delicious sweet treat!
  • Cinnamon Coconut Chips: Sprinkle some cinnamon over the chips after they’ve finished cooking.

Recipes using toasted coconut flakes

Close up shot of toasted coconut flakes with sea salt.

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📖 Recipe

Toasted coconut flakes on a baking sheet.

Toasted Coconut Chips Recipe

Bethany Galloway
The ultimate moreish snack, Toasted Coconut Flakes are so crunchy! Made with just 2 ingredients in 10 minutes, keep the oven off for this toasted coconut chips recipe. It's perfect as a stand-alone snack, on top of breakfast and smoothie bowls, or add them to desserts!
5 from 2 votes
Prep Time 1 minute
Cook Time 10 minutes
Total Time 11 minutes
Course Snacks
Cuisine Indian
Servings 4 servings
Calories 235 kcal

Ingredients
  

  • 120 g unsweetened organic raw coconut chips 2 cups
  • A pinch of sea salt

Instructions
 

  • Place a medium skillet on the stove over medium-high heat.
  • Add the raw coconut flakes and stir them continuously until they turn golden brown, about 10 minutes.
    Toasted coconut chips in a mixing bowl.
  • Remove them from the heat and place them into a bowl or serving dish.
  • (Optional) Pick out the coconut chips that need a little more time (if any) and toast them until golden brown.
    A person toasting coconut chips in a frying pan.
  • Sprinkle with salt to taste.
    Toasted coconut flakes on a baking sheet.

Notes

    1. Stir the coconut continuously. This helps to prevent the toasted coconut flakes from burning.
    2. Don't add too much salt! A little really goes a long way on these toasted coconut chips. I just use a pinch and no more.
    3. Try other seasonings and spices. Toasted coconut chips would be delicious with a pinch of cinnamon, cumin, smoked paprika, turmeric, or rosemary. Let me know if you try different spice blends on this toasted coconut chips recipe!
    4. You can also sweeten with a little powdered sugar or erythritol if desired.

Nutrition

Serving: 1gCalories: 235kcalCarbohydrates: 11gProtein: 3gFat: 22gSaturated Fat: 17gPolyunsaturated Fat: 3gSodium: 81mgFiber: 5gSugar: 2g
Keyword coconut flakes, easy, gluten free, keto, paleo, quick, vegan, whole30
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