Sweet, smoky, and salty, these seasoned coconut chips will remind you of maple sweetened bacon, but they are vegan! I’ll show you how to make coconut bacon in just a few minutes! Makes 2 cups
Mix together the tamari or soy sauce, the maple syrup, and the smoked paprika (or the liquid smoke and regular paprika) until well mixed. If you mix them in either a container with a lid or a bag, it will be easier to coat the coconut chips in the next step.
Pour the coconut chips into the container with the mixed seasonings. If you are using a container with a lid or a plastic bag, it's easy to coat all of the coconut chips by shaking them with the seasonings until fully coated.
Spread the coated coconut chips over a baking sheet (or a dehydrator tray) so that they don't overlap too much.
Dry them out by using the low heat and convection setting of your oven (if you have one), or by using a dehydrator. They will get nice and crispy.
If you want them to be a toasted color, you can either use toasted coconut flakes to begin with, or you can put them in the oven at a higher heat setting for a few minutes. Be very careful if you choose to do so, checking on them every minute or so, because they can burn pretty quickly at higher heat settings.