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Coconut Bacon<\/p>\nCoconut Bacon<\/p>\n
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2 cup coconut chips (Toasted coconut chips work well here.)<\/p>\n
4 tsp. tamari or soy sauce<\/p>\n
4 tsp. maple syrup<\/p>\n
1\/4 tsp. smoked paprika (or 1\/2 tsp. liquid smoke and 1\/4 tsp. paprika)<\/p>\n
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Mix together the tamari or soy sauce, the maple syrup, and the smoked paprika (or the liquid smoke and regular paprika) until well mixed. If you mix them in either a container with a lid or a bag, it will be easier to coat the coconut chips in the next step. Pour the coconut chips into the container with the mixed seasonings. If you are using a container with a lid or a plastic bag, it\u2019s easy to coat all of the coconut chips by shaking them with the seasonings until fully coated. Spread the coated coconut chips over a baking sheet (or a dehydrator tray) so that they don\u2019t overlap too much. Sweet, smoky, and salty, these seasoned coconut chips will remind you of maple sweetened bacon, but they are vegan! I’ll show you how to make coconut bacon in just a few minutes! Dry them out by using the low heat and convection setting of your oven (if you have one), or by using a dehydrator. They will get nice and crispy. If you want them to be a toasted color, you can either use toasted coconut flakes to begin with, or you can put them in the oven at a higher heat setting for a few minutes. Be very careful if you choose to do so, checking on them every minute or so, because they can burn pretty quickly at higher heat settings.<\/p>\n
Eat as is or serve on salads or other dishes.<\/p>\n
You can purchase coconut chips or make your own.<\/p>\n
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1 fresh coconut<\/p>\n
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Open the coconut and pry out the coconut meat.\u00a0 Using a vegetable peeler, peel off the brown skin from the coconut pieces.\u00a0\u00a0 Rinse off and dry the white coconut pieces. Using your vegetable peeler again, peel off strips of coconut until you have finished making coconut chips with the entire coconut. Using either your oven or a dehydrator, dry the coconut chips until they are completely dried out. You can tell by trying to break them. If they are still somewhat flexible and hard to break, you should dry them out a little longer. They should easily snap in half. If you are using your oven, use the lowest heat and the convection setting if you have one. If you want toasted coconut flakes, you can continue to heat the coconut in either the dehydrator or the oven and they will start to slowly become toasted. They will first start to turn a golden yellow, followed by a darker brown color. You can quicken the process by turning up the heat a little, but be very careful! Toasted coconut flakes burn very quickly and easily. Once burnt, they don\u2019t taste very good. Store your dried coconut chips in an airtight container. They are now ready for eating as is or seasoning however you choose.<\/p>\n
<\/p>\n
Smoked Paprika Seasoned Coconut Chips<\/p>\n
Matcha Lime Seasoned Coconut Chips<\/p>\n
Sweet & Tangy Raspberry Coconut Chips<\/p>\n
Pina Colada Coconut Chips<\/p>\n","protected":false},"excerpt":{"rendered":"
Coconut Bacon 2 cup coconut chips (Toasted coconut chips work well here.) 4 tsp. tamari or soy sauce 4 tsp. maple syrup 1\/4 tsp. smoked paprika (or 1\/2 tsp. liquid smoke and 1\/4 tsp. paprika) Mix together the tamari or soy sauce, the maple syrup, and the smoked paprika (or the liquid smoke and regular paprika) until well mixed. If you mix them in either a container with a lid or a bag, it will be easier to…<\/p>\n