Low FODMAP Blueberry-Lemon Coconut Chips
Total time33 min
Prep time10 min
Cook time18 min
5.0(29)
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Learn more āIngredients
4 servings
- 2 cups large unsweetened coconut flakes
- Ā½ cup fresh blueberries
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tbsp coconut oil, melted
- 1 tsp lemon zest (from about 1 lemon)
- 1 tsp fresh lemon juice
- ā tsp fine sea salt
- ā tsp ground ginger
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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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