Cue coconut bacon. This is all the rage in vegan land. As Isa Chandra Moskowitz once said, “Given the chance, vegans will make bacon out of anything.” It ticks all the boxes of smoky, salty, (with a hint of sweet) and crispy and is made from the whole food of coconut chips. Sure, you can buy Bacos which are accidentally vegan or make your own using TVP (which is little dry soya nuggets that need to be re-hydrated) but both of those are highly processed and we prefer to eat more natural, plant based food.
1 TB liquid smoke
2 TB tamari or soy sauce
1 TB maple syrup
1 TB toasted sesame oil
1 tsp smoked paprika.
1. Mix all ingredients in a little bowl and then pour over the coconut in a bigger bowl and really mix it in with your hands to get all the pieces coated.
2. Line a large roasting tin with parchment paper and lay the coconut as flat as you can, trying not to have too much overlapped.
4. Take it out of the oven Remove the parchment from the hot pan and set on the counter to cool and crisp up. When the coconut is cool, it is very crispy…and salty…and smoky…and sweet…and yum.