Looking for a simple way to lift your salads and sandwiches out of a rut? Try coconut bacon. This easy-to-make coconut bacon is smoky, crunchy and works well for vegan and keto diets. It adds satisfying texture and a rich umami flavor to salads, wraps and sandwiches, or can be enjoyed as a spiced snack.
How do you make coconut bacon?
Coconut bacon relies on a few bold seasonings to create the smoky, savory profile associated with traditional bacon. Large coconut flakes absorb flavors well and crisp up into chip-like pieces that stand out in salads and sandwiches. You can also use alternatives such as baked tofu or thinly sliced, roasted eggplant if you prefer a different base.
For best results use large coconut chips and high-quality seasonings. The basic ingredients are:
- Coconut chips – large flakes give the best texture.
- Coconut aminos – provides umami depth.
- Smoked paprika – for smokiness and color.
- Avocado oil – helps the spices adhere and promotes crisping.
- Salt – balances and enhances flavors.
- Optional – a sweetener of choice (for keto, use erythritol or liquid stevia).
The method is straightforward: combine the ingredients, spread the flakes in a single layer, and bake or pan-fry until crisp. Below is a clear step-by-step guide:
- Preheat the oven to 175°C (346°F). Baking gives even crisping without frying, though you can also toast the coated flakes in a non-stick skillet over medium heat if preferred.
- Line a baking sheet with parchment paper and spread the coconut flakes across it.
- Add the seasonings – smoked paprika, salt and coconut aminos.
- Add oil and sweetener – drizzle avocado oil and add erythritol (or your chosen sweetener), then toss until the flakes are evenly coated.
- Arrange the flakes in a single layer so each piece crisps properly.
- Bake for 10–12 minutes or until the flakes are golden and crunchy. Watch closely near the end to prevent burning.
- Remove and cool on the tray; they will crisp further as they cool. Once cool, serve or store in an airtight container.
You can tailor the flavor easily:
- Add cayenne or chili powder for heat.
- Use a few drops of liquid smoke for a deeper, more authentic smoky aroma; different liquid smoke varieties offer mesquite or hickory notes.
- If you don’t have coconut aminos, swap in tamari or soy sauce (note: these contain gluten unless using tamari labeled gluten-free).
- For a non-keto version, replace erythritol with maple syrup or honey (note: honey is not vegan).
Print Recipe
How To Make Coconut Bacon
Ingredients
- 2 cups coconut flakes
- 1 tbsp coconut aminos
- 2 tsp smoked paprika
- 2 tsp erythritol
- 1 tbsp avocado oil
- 1 tsp salt
Instructions
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Preheat the oven to 175C/346F.
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Line a baking sheet with parchment paper and add the coconut flakes.
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Drizzle the avocado oil, add the spices, salt, erythritol and coconut aminos and toss to coat well.
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Bake for 10-12 minutes until crunchy.
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Remove from the oven and let cool completely before serving.