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Okay, so I haven’t eaten bacon in years. It was never a favorite of mine anyway, but once in awhile I think about how bacon can add a lot of salty, smokiness to things like salads
or sandwiches. So when the mood strikes, I make coconut bacon, which in my opinion tastes like bacon. It might not to you, but it makes a delicious snack nonetheless.
This is a pretty simple recipe, and can be adjusted based on your preferences. I’ve made this a lot and tweaked it to this easy version. You can use whatever sweetener you want, or leave it out. My favorite is maple syrup — particularly this one
— but any will work. You can also use coconut aminos if you avoid soy.
One important thing though: It will crisp up considerably when it’s cool, but if you leave it out, the crispness will go away quickly, unless you store it in airtight container. I rarely get to the point of storing it though, because my husband and I usually just snack on what doesn’t get used.
Use this in salads, on top of avocado toast, on soup,
or sprinkled over almond butter toast. Sooo good.
- 1 cup large flaked unsweetened coconut
- 1 tablespoon melted coconut oil
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- ½ tablespoon sweetener of your choice — such as honey, brown sugar, or maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon coarse black pepper
- Preheat oven to 325 degrees F.
- Line a baking sheet with parchment. Coat the coconut with the rest of the ingredients. Spread on the baking sheet.
- Bake for 5 minutes. Remove. Stir. Pop back in the oven and continue baking until it’s browned and crisp, 5-10 more minutes. Keep an eye at this point, because it could easily burn.
- Let cool completely. Store in an airtight container.