Apricot-Ginger Coconut Crisps


I was hungry for a tasty snack, but my cupboards were bare (well, bare of store-bought “snacks” anyway). While looking through the pantry and fridge for ideas, I spied a bag of coconut chips from the bulk bin just sitting there with nothing to do. So I looked up some “coconut chips” recipes online, got inspired, and used what I had on hand to make my own version of a crunchy chip that satisfied my sweet tooth, too.

After I made these I could not stop eating them! They have just the right crispy-crunch, just like a chip but without all the bad stuff! And the flavor is mildly sweet and yummy, not overpowering, an actually very light and delicate snack. But it’s easy to eat a whole batch in one sitting! Good thing coconut is so good for us.


These are so versatile–eat them as-is right out of the oven (cooled), add them to cereal, yogurt or oatmeal, mix with “crispy nuts” (nuts that have been soaked overnight with sea salt and then dehydrated or baked on the lowest setting in an oven until crispy~ala Sally Fallon of Nourishing Traditions) and dried fruit for a homemade trail mix, and even trade-out ingredients or add more spices, etc.

Apricot-Ginger Coconut Crisps

• 2 cups large coconut “chips” (unsweetened, preferably organic)

• 1/4 cup dried apricots, soaked in warm, filtered water enough to cover to soften (save soak water to use in purée)
• About 1/2 inch fresh ginger, sliced (or about 1 teaspoon grated)
• 1/2 tsp cinnamon (optional)
• Dash sea salt
• Few drops stevia to taste (optional)

Soak apricots in warm water for up to an hour, or until soft. Combine all ingredients except for coconut chips in a food processor or high speed blender and blend until well puréed and very smooth, adding more water by the teaspoon if necessary.

In a large bowl measure out the coconut chips. Add in the purée mixture and mix gently until well blended (I had to use my hands to get all of the coconut pieces covered), doing your best to keep the coconut pieces intact. The largest pieces are the most like “chips”!


Next, spread the coconut mixture out on silpat- or parchment-covered baking sheets and bake in the over on 275 degrees for about 30 minutes, or until crispy. You may need to gently shake or turn the coconut pieces midway.

Alternately, to retain more of a “raw” quality you can bake these in your oven overnight on the lowest setting (mine is only 170, but best to bake at 155 degrees or less for “raw”) OR use a dehydrator. I baked mine overnight in the oven because I am prone to burn things (my memory ain’t what it used to be!), and they came out delicately, crunchily delicious!

If you would rather not use the oven or a dehydrator, these may be gently heated in a non-stick sauté pan on medium-low, turning frequently to avoid burning until they have a nice crisp.

However you decide to prepare them, I hope you enjoy this healthy snack as much as I do!