Homemade Spiced Coconut Chips

• 1 tablespoon liquid sweetener, such as coconut nectar, pure maple syrup, honey, or agave syrup (nectar)
• 1 tablespoon virgin coconut oil, melted
• 4 cups coconut flakes (about 6 ounces)
• 1/2 teaspoon (or more) kosher salt
• 1/4 teaspoon (or more) ground spices, such as cinnamon, curry powder, or chili powder or 1 teaspoon nutritional yeast

1. Preheat oven to 325u0b0F. Line a rimmed baking sheet with parchment paper. Whisk sweetener, oil, and 1 Tbsp. hot water in a small bowl. Pour over coconut flakes in a large bowl and toss to coat. Sprinkle with salt and spices or nutritional yeast and toss again. Taste and adjust seasonings, if needed.
2. Spread in an even layer on prepared baking sheet. Bake coconut, tossing every 4 minutes, until golden brown and crisp, about 12 minutes. Let cool completely.
3. Coconut chips can be made 5 days ahead; store in an airtight container at room temperature.

liquid sweetener, virgin coconut oil, coconut flakes, kosher salt, ground spices

Taken from www.epicurious.com/recipes/food/views/homemade-spiced-coconut-chips (may not work)