Spicy Barbecue Coconut Chips


I’ve turned a bunch of vegetables into fries, now it’s time to turn fruit (yes, coconut is a fruit!) into chips. I’m coming at you with a new recipe for spicy barbecue coconut chips!

These chips are spicy, savory, and a tiny bit sweet. They make a great side dish or salad topper. I bet they’d be good on top of soup or chili, too!

They’re perfect for anyone who’s following a low-carb or ketogenic diet. They’re paleo-friendly, too, and totally vegan. These work for just about any diet you can dream up — unless it’s a no coconut diet, I guess.

I love that these chips only take 5-7 minutes to prepare, too. You can have a delicious snack ready to go in no time at all, and they’re easy to whip up when you have a craving for chips but don’t want to blow a bunch of calories on nutrient-poor, processed food.

These chips are a great source of fiber as well, so you’ll feel much more satiated after eating just a small serving of these (definitely not the case when you plow through a bag full of regular barbecue chips).

Okay, enough promoting. Let’s get into the recipe!

barbecue coconut chips

The Ingredients

  • 40 grams coconut chips (I used these — make sure you buy chips, not flakes!)
  • 1 tablespoon olive oil
  • 1 tablespoon coconut sugar or brown sugar
  • 1 tablespoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder

The Instructions

  • Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper
  • Combine the sugar and spices in a small bowl
  • In a separate, larger bowl, toss the coconut chips in the olive oil
  • Add the sugar and spices to the bowl and toss until all the chips are evenly coated
  • Bake for 5-7 minutes until the coconut chips are golden brown (watch them closely as they can burn pretty easily)
  • Remove from the oven and let the coconut chips cool completely
barbecue coconut chips

If you make these, I’d love to know what you think! Let me know in the comments down below!

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