AIP Friendly Blueberry-Lemon Coconut Chips
Snacking on a healing protocol doesn't have to feel like a punishment, and these toasted coconut chips are proof. Large coconut flakes get tossed with melted coconut oil, a touch of honey, fresh lemon zest and juice, a pinch of sea salt, and a whisper of ground ginger before fresh blueberries are folded in — some burst during baking and streak the flakes with gorgeous purple color. The whole thing goes into a 325°F oven for under 20 minutes, and what comes out is golden, crispy, and genuinely craveable. Every single ingredient here is compliant with the autoimmune protocol, so there's no label-reading stress or ingredient swaps required. The lemon and ginger give the chips a bright, slightly warming edge that keeps them from tasting one-note, while the honey caramelizes just enough to add a light crunch. They crisp up further as they cool, so patience pays off. Makes 4 servings and stores beautifully in an airtight container for easy grab-and-go snacking throughout the week.
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Learn more →Ingredients
4 servings
- 2 cups large unsweetened coconut flakes
- ½ cup fresh blueberries
- 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.
- 1 tbsp coconut oil, melted
- 1 tsp lemon zest (from about 1 lemon)
- 1 tsp fresh lemon juice
- ⅛ tsp fine sea salt
- 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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