This coconut chip recipe is a great foundation for experimentation: Increasing the number of short intervals in the oven will result in a crunchier chip, while fewer will leave a little chewiness.
Let's just come right out and say it: The pumpkin spice thing has gotten out of hand. But while I generally commiserate with people who shun good things after they're co-opted by pop culture, I just can't denounce the pumpkin. Or, for that matter, the spices that elevate it from a simple gourd to the full blown ambassador of the fall season (even if it is unclear whether the spices or Starbucks is making that call). So if a part of you - just a part - is wise enough to just give in to a good thing when you see it, these sweet and salty coconut chips make for a killer snack (with far fewer calories than a #PSL, I might add).
Whenever you're toasting anything, there's a lot that can happen based on oven temperature variations, humidity, the various sizes and thicknesses of the things you're toasting, and even how much of a perfectionist you are about achieving your ideal crunch. This recipe is a great foundation for experimentation: Increasing the number of short intervals in the oven will result in a crunchier chip, while fewer will leave a little chewiness. Obviously, more oven time will also result in a deeper toast, so stay vigilant while watching these bake - they can go from golden to burned faster than you might imagine.
Pumpkin Spice Coconut Chips
4 cups unsweetened coconut chips
1/4 cup granulated coconut flower nectar
2 tbs maple syrup
1/4 cup coconut oil
2 tbs pumpkin pie spice, plus more for finishing
Salt for finishing
1. Spread the coconut chips in a thin layer on a cookie sheet, preferably one with a rim to guard from spills.
2. In a pyrex or other microwaveable container, heat the coconut oil for 30 seconds or until melted. Add the coconut sugar, maple syrup and stir–the coconut sugar won't dissolve, but blending it will make for more even distribution when you pour.
3. Pour the oil mixture over the chips, then using your hand or two spoons, mix thoroughly, aiming for a thin coating of oil and sugar on every chip.
4. Tablespoon by tablespoon, dust the coated chips with the pumpkin spice, mixing after each addition.
5. Spread the coated chips evenly on the cookie sheet, then bake for four 3-minute intervals, removing pan, stirring and redistributing evenly after each interval. Depending on your oven, you may need a little more or less cooking time, so watch the final rounds closely, adding an extra interval if necessary.
5. While the chips are still hot, sprinkle with ground salt and pumpkin spice to taste, then spread on paper towels to cool completely. Giving the chips a lot of room to breathe while they cool will maximize their crunchiness.
6. Store in an airtight container or bag