In a previous post, Double Chocolate Chip Rosemary Cookies, I referenced Fettle Vegan’s Coconut Bacon. This stuff is freaking awesome! I don’t crave meat anymore, so this wasn’t made with the intent of some bacon substitute. Rather, it’s a great recipe to add a touch of savory with a hint of sweet to a dish. The crunch of the coconut is reminiscent of bacon; at least it is in my vague vegan memory!
Whether eaten by the handful, on a salad, or on top of banana chocolate ice cream, this “bacon” is a great addition to any concoction that could use a little crunch.
The original recipe calls for Braggs liquid aminos or soy sauce. Being that soy is my enemy, I substituted coconut aminos. I also recommend tasting the mixture before adding in the smoked paprika. Next time I make this, I will be splitting the batch, leaving half plain, and adding the paprika to the other half. Both are delicious, and provide a bit of different flavor.
3 cups coconut chips
2 Tbsp liquid smoke
1 Tbsp coconut aminos
1 Tbsp maple syrup
1 Tbsp water
1 tsp smoked paprika
Preheat oven to 325. Prep your baking sheet with either parchment paper or a baking mat.
In a mixing bowl, combine the liquid smoke, coconut aminos, maple syrup, and water.
Add in the coconut chips and stir to coat evenly.
Give it a taste and see what you think. Either leave the batch as is, split and add smoked paprika to half, or add the paprika to the entire batch—the world is your oyster!
Spread the coated coconut chips on your pan and place in the oven for 20-25 minutes. Set a timer to alert you to stir the mixture every 5 minutes to prevent burning.
After cooling, store in an airtight container in the refrigerator. I am obsessed with my mason jars, and encourage everyone to have a dozen lying around for storing purposes. They are just so goldarn handy!