Coconut Bacon

Coconut bacon makes an excellent topping for salads, avocado toast, and more! Thanks to The Minimalist Baker for this easy recipe! 

Ingredients
2 c. large flake unsweetened coconut
1 tbsp. avocado or another neutral oil
2 tbsp. tamari or soy sauce
1 tsp. smoked paprika
1 tbsp. maple syrup
1/2 tsp. Liquid Smoke
1 pinch sea salt
1/2 tsp. black pepper

Directions
Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Add coconut flake, oil, tamari, paprika, maple syrup, liquid smoke, sea salt, and black pepper. Toss to thoroughly coat.

Bake at 325 for 6 minutes, then stir and flip pan around. Bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Watch carefully in the last minutes of cooking and be careful not to burn as it can go from brown to burnt very quickly.

Let cool for 10 minutes - it will continue crisping as it cools. Store leftovers covered at room temperature up to 1 week (sometimes more), or in the freezer for 1 month. 

Fills a "skinny" quart jar.

1/4 cup = 124 calories