Preheat oven to 300 degrees F. Cover a large sheet pan with parchment paper to prevent the granola from sticking.
In a large mixing bowl, whisk together maple syrup, melted coconut oil, vanilla extract, cinnamon, and salt.
Add oats and chopped pecans to the bowl. Mix to fully coat in the maple syrup and coconut oil mixture.
Spread the mixture onto the pan and pat it down with your hands so it lays flat in a single layer.
Place the pan in the oven and bake for 30 minutes, stirring every 10 minutes. If the granola starts to turn dark brown, remove it from the oven before the 30 minute mark.
Remove the sheet pan from the oven and crush the apple chips over top.
Allow granola to cool completely (about an hour) before storing in an airtight container. It will dry and stick together as it cools.
To store: Allow the chunky apple cinnamon granola to cool completely for at least 1 hour, once removed from the oven, before scooping it into an airtight jar or container. Store in a cool, dry spot up to 6 months (not in the refrigerator!)To freeze: Allow the granola to cool completely for at least 1 hour, once removed from the oven, before scooping it into an airtight jar, bag, or container. Store in the freezer for 3 to 6 months.
Make sure to use old fashioned oats, instead of instant, quick, or steel-cut.
Apple chips can be found in the snack, fruit, or nut aisle of your grocery store. Make sure to buy unsweetened, unseasoned apple chips. The only ingredient listed on the package should be "apples."
Pure maple syrup may be more expensive, but it is definitely worth investing in. Maple syrup has hints of caramel and vanilla flavor, while pancake syrup is pure sugar and filled with artificial flavors. If you don't have pure maple syrup, use honey or another sweetener instead.
See above post for any substitutions or alterations.