Toasted Paleo Pumpkin Spice Coconut Chips
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

This is killer recipe to sooth your sweet tooth in a pinch, and is easy enough for even those of us who get lost trying to find their kitchen. Sweet and crunchy with a hint of warm holiday spice.

Course: Dessert, Snack
Cuisine: Paleo
Servings: 2 cups
  • 2 cups unsweetened coconut flakes
  • 1/2 tbsp melted coconut oil
  • 2 tbsp maple syrup or honey
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ginger
  • pinch sea salt to taste
  1. Preheat the oven to 300 degrees F, and line a baking sheet with tin foil. 

  2. In a large bowl, mix all ingredients until coconut is well covered.

  3. Spread evenly on baking sheet, and cook. Give the coconut chips a little stir halfway through the cooking process.

Recipe Notes

Keep a close eye on the coconut chips while cooking because they burn rather easily. I suggest pulling them out after 10 minutes and allowing a chip to cool and taste testing. In my oven, 15 minutes was about perfect but when I removed them from the oven I wasn't entire sure they had been cooked all the way until I tasted them.