AIP Friendly Apple-Ginger Coconut Chips
Sweet, crispy, and warmly spiced, these baked apple chips tossed with toasted coconut flakes are the kind of snack that feels indulgent without straying from a healing, whole-foods approach. Every ingredient here — fresh apple, coconut oil, raw honey, grated ginger, and Ceylon cinnamon — is carefully chosen to stay within autoimmune protocol guidelines, so there's no guesswork or label-squinting required. The low-and-slow oven method at 225°F is what makes the magic happen, drawing moisture out of the apple slices until the edges curl and the centers turn perfectly firm and crisp. Ginger adds a gentle, bright heat while the Ceylon cinnamon brings a softer, more delicate sweetness than the cassia variety — a small but meaningful swap for anyone being mindful about what goes into their body. The coconut flakes get pulled from the oven early so they toast to golden perfection without burning, then get tossed back in at the end for texture and richness in every bite. This recipe makes enough for four and keeps well in an airtight container for up to three days, which means you can prep a batch ahead and have a compliant snack ready whenever a craving hits.
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Learn more →Ingredients
4 servings
- 2 medium apples (such as honeycrisp or fuji), cored
- 1 cup unsweetened coconut flakes
- 1 tbsp coconut oil, melted
- 1 tsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ⅛ tsp fine sea salt
Instructions
- 1
Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper and set a wire cooling rack on top.
- 2
Using a mandoline or a sharp knife, slice the cored apples crosswise into rounds about 1/8-inch (3mm) thick. Discard any seeds from the center slices.
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