- 1 tablespoon liquid sweetener, such as coconut nectar, pure maple syrup, honey, or agave syrup (nectar)
- 1 tablespoon virgin coconut oil, melted
- 4 cups coconut flakes (about 6 ounces)
- 1/2 teaspoon (or more) kosher salt
- 1/4 teaspoon (or more) ground spices, such as cinnamon, curry powder, or chili powder or 1 teaspoon nutritional yeast
- Preheat oven to 325°F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
- Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
- Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.