Salty Toasted Coconut Chips are the perfect sweet and salty snack that will satisfy any craving! These coconut chips are a delicious and healthy replacement for popcorn and Whole30 compliant, too!
Next week at this time I’ll be dancing around my kitchen and singing tunes of celebration because I will be on my LAST DAY of Whole30. I’ve grown accustomed to the food I’m allowed to eat, but lordy I am ready to be done. Blueberry Lemon Cake with Lemon Curd and Lemon Buttercream Frosting, HERE I COME, baby.
One thing Dan and I have been missing while aboard this Whole30 adventure is popcorn. We love popcorn in all of its salty yumminess and we eat it pretty regularly. The second these Salty Toasted Coconut Chips emerged from our oven, they became the perfect Whole30-compliant replacement. They are crunchy, salty, sweet and satisfying. And they will totally carry over into non-Whole30 life.
If you are following the Whole30 program, make sure to read the ingredients on your coconut chips before purchasing. The only ingredients listed should be coconut and salt. Also, this recipe works best with coconut chips, as opposed to flakes, but in a pinch flakes will work. They’re just as yummy, but much messier. Coconut chips can be easily found on Amazon or at Whole Foods.
Disclaimer for those who do not prefer the taste of coconut: I am willing to bet that if this is you, that you’ll still love these Salty Toasted Coconut Chips! Bet I’m right.
Enjoy your week and I’m hoping it’s not nearly as cold wherever you are as it is here!
SALTY TOASTED COCONUT CHIPS
This sweet and salty snack is the perfect HEALTHY replacement for popcorn. Whole30 compliant, too!
ingredients:
- 2 cups coconut chips or flakes
- 2-3 tablespoons olive oil
- 2 tsp fine sea salt
instructions:
- Preheat oven to 275 degrees F. Line a rimmed baking sheet with foil or parchment paper. Pour the coconut chips onto the prepared baking sheet and arrange in a single layer. Drizzle the olive oil over the top and toss to coat completely. Sprinkle generously with sea salt.
- Bake in the preheated oven for 5 to 7 minutes, keeping a close eye so the coconut does not burn. Remove from oven when coconut is golden brown. Let cool, pour into a bowl and enjoy!
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