Sugar-Free Cinnamon Ginger Coconut Chips – Oh My!!

Sugar-Free Cinnamon Ginger Coconut Chips – Oh My!!

Toasted Cinnamon Coconut Chips

This snack is SO EASY to make – SUPER TASTY and HEALTHY on top of that!  My kind of recipe!   The beauty of this recipe is that you can make so many different variations to suit your culinary and taste bud needs. I have been going thru the pantry and refrigerator – checking dates on items and came across a bag of raw organic coconut chip flakes that was a bit out of date (yet still good in my opinion!).  I was in the mood for a sweet, crunchy snack and this is what I came up with.  After I made them, I couldn’t keep my hands out of them.  Once, you try these, you’ll understand why! 🙂


The Coconut Chips are a much larger cut than the shredded version or flakes, so that can be used as a snack food. Raw organic Coconut Chips are made from organic dried coconuts that are grown with no fertilizers or pesticides. This premium dried coconut chip contains no additives or preservatives, and is not sweetened. Unlike most dried coconut on the market, find a dried coconut product that is not treated with sulfites to keep them white.

How are other coconut flakes made?

Most shredded, dried coconut available world-wide is called desiccated coconut. Chlorinated water is used to clean and sterilize the coconuts once they are opened and peeled. The coconut meat is grated, often lightly pressed to remove some of the milk (moisture) and then it is dried in huge conveyer ovens at temperatures between 170°-180° F (76°-82° C).

The sweetened coconut sold in grocery stores is made by taking the desiccated coconut described above and soaking it in a corn syrup, propylene glycol solution with sodium metabisulfate added as a preservative. (source)  Yikes!!  Not very appealing, eh!?

***So, read your labels carefully!   Here is a great product and price if you want to order online.

Because dried coconut is 64% fat by composition, it reflects many of the health benefits of coconut oil with the added advantage of quality indigestible fiber.

  • 2 cups raw organic coconut flakes (chips)
  • 1/2 tsp. cinnamon powder
  • 1/2 tsp. ginger powder
  • 1 packet of NuNaturals stevia  OR  (any other granulated sugar can be used (to taste.)
  • pinch of pink himalayan salt (or REAL salt) to taste

Combine all ingredients in a dry skillet. Cook medium/high for 5 minutes (continually stirring them) until toasted and golden. Let the “chips” cool. They will gain their crunchy texture as they cool.  You can eat by themselves (can I say “addictive”), or sprinkle some on top of morning oatmeal, on top of salads, smoothies, soups, etc.  – get creative!

Variations:  add curry, italian seasoning, garam masala, cayenne, mexican spice, etc.  – OOOOH! how about cacao powder or mesquite powder.  So going to make those!  Have fun!


OOOHH LaLa!! These are SO GOOD!

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