Add taste and texture to your salads with this vegan crispy bacon substitute, made in 15 minutes with coconut chips… genius! They will store easily for a week in your fridge, but if you dehydrate them either on a very low temperature in the oven or in a dehydrator you can keep them for a month in a sealed jar. The paprika and shoyu sauce give the chips that burnt/fried look, but they are cooked in a low temperature oven with very little added fat and are simply bursting with flavour.
- 2 cups coconut chips (unsweetened)
- 1 tablespoon light olive oil, or a neutral oil like grape seed oil
- 2 tablespoons shoyu sauce (or tamari)
- 1 tablespoon paprika
- 1 teaspoon agave syrup
- 1 pinch Himalayan salt
- ½ teaspoon black pepper
- Preheat oven to 150oC and line a baking tray with parchment paper
- Put the coconut chips in a large bowl
- Mix together all other ingredients to make the dressing
- Add the dressing to the coconut chips and toss well to thoroughly coat the coconut chips
- Bake them on the lined baking tray in a 150oC oven for 6 minutes, taking them out to turn them over, and then place back in the oven for another 6 minutes.
- I then turn the oven off and leave the door of the oven ajar with the coconut chips inside to dehyrate and crisp them up them further. But if you take them out of the oven at this stage they will crisp up.
- Let your coconut bacon cool for 10 minutes during which time they’ll crip up.
Add your coconut bacon to salads, sandwiches, dips and more! Store them in a jar in the fridge for 1 week, or if dehydrated store them in the fridge for up to a month.