Coconut chips are amazing. If you’ve never had them before, they’re to live for! Usually, however, they come in savory flavors like smokey tamari, which is all well and good until 4pm hits and you’re craving that sugar fix. Next time it’s cookie-o-clock, grab a handful of these sweet, sesame maple coconut chips. Bake a bunch on the weekend, and keep them in the fridge so they stay nice and crispy all week long.
Further Food Nutritionist Commentary:
By Denine Rogers
4-Ingredient Maple-Sesame Coconut Chips
- Toss together to combine.
- Bake at 350 until coconut begins to brown (about 10-15 minutes– keep a close eye on them, once they start to brown they can burn quickly)
- Remove from oven and cool completely before devouring entirely.
- Store in refrigerator
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