Why is my coconut bacon not getting crispy?

Coconut bacon bits need to be spread in an even, well-separated layer and baked at a moderate temperature. Crowding the pan or baking too hot usually leads to chewy or burnt bits.

What’s the best coconut to use?

First, unsweetened. Second, I tested this recipe with different types of coconut and the flakes were the clear winner. Shredded was too small and burns easily. The chips were too big and became chewy. I found Bob's Red Mill Unsweetened Unsulfured Flakes to yield the best and most consistent result every time and they are so light and crispy they nearly melt in your mouth.

Can I make this with liquid smoke?

Yes! Liquid smoke adds extra bacon-like smokiness, but you can still get great flavor with smoked paprika too. Some coconut bacon recipes rely on either one or a combo for smoky depth. If you find you want more smoky flavor feel free to add a drop or two of liquid smoke. I tested the recipe with both and liked the smoked paprika version best.

How do I fix coconut bacon that tastes too salty?

Saltiness can come from strong tamari or soy sauce brands. Fix: Next time dilute with a touch more maple syrup or add a tiny splash more vinegar. I used Kikkoman's Soy Sauce in this recipe and the saltiness seemed just right. Alternatively, try using a reduced sodium soy sauce or tamari brand if you find it too salty or are just trying to cut back on salt intake.

Can this coconut bacon be made gluten-free?

Yes. To make this recipe gluten-free, simply use tamari or a certified gluten-free soy sauce in place of regular soy sauce. All of the other ingredients are naturally gluten-free.

One Bowl Coconut Bacon Bits (Oil-Free)

Description

These One Bowl Coconut Bacon Bits are about to be your new fav. They’re smoky, crispy, and baked low and slow. Perfect for mac n cheese, any kind of potatoes, salads, pizza and even just for snacking!

Ingredients

Scale

3 tablespoons soy sauce
(use tamari for gluten-free)

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

1/4 cup nutritional yeast

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic granules

2 1/2 cups unsweetened coconut flakes

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Instructions

Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the soy sauce, maple syrup, and balsamic vinegar.
Add the nutritional yeast, smoked paprika, onion powder, and garlic granules. Stir until well combined.
Add the coconut flakes and stir thoroughly until every flake is evenly coated.
Spread the mixture into a thin even layer on the prepared baking sheet.
Bake for 25 minutes, stirring once halfway through for even crisping.
Remove from the oven and let cool on the baking sheet. The coconut bacon will crisp up as it cools.

Equipment

Baking Sheet

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Measuring Cups and Spoons

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Mixing Bowl

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Parchment

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Notes

Use coconut flakes, not chips or shredded. Flakes are thinner and crisp much better. Chips tend to stay chewy and shredded overcooks/burns easily.
Don’t skip the balsamic vinegar. It adds balance and depth and makes a noticeable difference in flavor.
Crisps as it cools. The coconut bacon may feel slightly soft when it comes out of the oven. It firms up as it cools on the pan.
Gluten-free option: Use tamari instead of soy sauce.
Storage: Store in an airtight container on the counter for up to 1 week, in the fridge for 3–4 weeks, or freeze for up to 3 months.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Condiment / Topping
Method: Baked
Cuisine: American