Low Sodium Blueberry-Lemon Coconut Chips

Total time33 min

Prep time10 min

Cook time18 min

Low Sodium Blueberry-Lemon Coconut Chips

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Ingredients

4 servings

2 cups large unsweetened coconut flakes
Bob's Red Mill Unsweetened Unsulfured Coconut Flakes 10oz Bob's Red Mill Unsweetened Coconut Shredded - 12 Oz Let's Do Organic Unsweetened Coconut Flakes, Gluten Free Bob's Red Mill Shredded Coconut Unsweetened 24 Oz Simple Truth Organic Unsweetened Coconut Flakes
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½ cup fresh blueberries
1 tbsp honey
1 tbsp coconut oil, melted
1 tsp lemon zest (from about 1 lemon)
1 tsp fresh lemon juice
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
⅛ tsp ground ginger

Instructions

1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
2
In a mixing bowl, combine the coconut flakes, honey, melted coconut oil, lemon zest, lemon juice, sea salt, and ground ginger. Toss until the flakes are evenly coated.

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