I love sprinkling my salads, steamed veg, curries or soups with roasted seeds, flaked almonds, kale chips or these morish coconut bacon chips. It just adds so much more flavour and pleasure to vegetables.
This recipe is adapted from Minimalist Baker. With only 5 ingredients and less than 15 mins prep, it can be stored in the fridge and brought out to enhance a tasting plate with warm olives, almonds and prosciutto.
- 2 cups large flake unsweetened coconut
- 1 Tbsp avocado oil
- 2 Tbsp gluten free tamari
- 1 tsp smoked paprika
- Pinch of salt, pepper, chilii and garlic from a grinder
Preheat oven to 160 C. and line a baking tray with parchment paper. In a bowl toss coconut flakes with oil, tamari, paprika, sea salt, and black pepper to thoroughly coat.
Bake for 6 minutes then turn over to bake for another 5-7 minutes, or until coconut bacon is crispy and golden brown. Keep a eye out at this point as the coconut can burn easily. Store in an airtight jar in the fridge for a month.