Cinnamon Coconut Crips

Gluten-free, Dairy-free, Egg-free, Nut-free, Soya-free, Refined Sugar-free
Author Vicki Montague, the Freefrom Fairy


  • Approx. 120g coconut chips
  • Drizzle organic or raw honey
  • Sprinke cinnamon


  1. Place the coconut chips in a baking tray so that they are well spread out and not overlapping
  2. Drizzle with as much or little honey as you like (I would suggest a max. 1 tsp)
  3. Sprinkle over the cinnamon
  4. Place the baking tray in a pre-heated oven at 170 degrees (150 degree fan oven, gas mark 5) and leave for 2 minutes
  5. Remove from the oven and gently mix the chips around to coat in the honey and cinnamon mixture
  6. Place back in the oven for a further 5-7 minutes depending on how crunchy you would like them
  7. Remove from the oven, loosen them in the tray and then leave to cool in the tray
  8. Transfer to an air-tight container to store for up to a week