3.5 cups coconut chips - I buy mine in bulk on Thrive Market
1/2 tsp cinnamon
1/4 tsp salt
1 tbsp coconut oil (melted)
2 tablespoons of maple syrup
1. Preheat oven to 300 degrees.
2. In a large bowl, combine maple syrup, melted coconut oil, salt and cinnamon. Mix in coconut chips and cover chips evenly with coconut-maple syrup sauce.
3. Line a cookie sheet with parchment paper and spread coconut chips evenly.
4. Bake for 20-25 minutes or until chips start to crisp slightly. Stir at the 10 and 20 minute mark. If the chips are not completely crisp at 25 minutes, take them out of the oven to cool and dry and they will dry up during the cooling process. If you leave them in longer than 25 minutes they will taste a little burnt so take them out!
I add a cup of pumpkin seeds into the mix to make this an ample snack to meet my blood sugar balancing criteria (fat, fiber, protein!).
Tip: Store in glass tupperware in the fridge so they stay crispy.