Crunchy Keto Spiced Coconut Chips


Step 1Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Cut the vanilla bean lengthwise and scrape the seeds out using a knife.

Step 2Mix the coconut oil, Erythritol, vanilla and cinnamon in a small bowl.

Step 3Pour over the flaked coconut and spread over a baking tray. Add a pinch of salt. Place in the oven and cook for 4-7 minutes. Make sure you keep an eye on the coconut, it gets burnt easily. If you cook it too long, it will get bitter.

Step 4When done, remove from the oven and set aside to cool down.

Step 5Serve immediately or store in a sealed container at room temperature for up to 2 weeks.