How to Make Coconut Bacon

Are you a sucker for salty, crunchy, addictive chips? (And really, who isn’t?) Lucky you I came up with the perfect, all-natural swap: coconut “bacon” bites. The special seasoning makes coconut chips taste remarkably similar to bacon, but without all the saturated fatcholesterol, and sodium.

The flavor of bacon is easier to replicate than you may think. That’s because bacon itself is heavily seasoned and cured (nope, it doesn’t just naturally taste that way), so you can mimic that process to create bacon-like treats with a variety of non-pork foods.


  • 2 tbsp liquid aminos (or reduced sodium soy sauce)

  • 1 tbsp pure maple syrup

  • 3 and 1/2 cups large flaked coconut

  • Spritz of cooking spray

  • 1 tbsp liquid smoke

  • 1/2 tsp smoked cayenne pepper

  • pinch of pink Himalayan sea salt


Preheat oven to 325 degrees. In a large bowl - add coconut flakes, drizzle the liquid aminos and syrup mixture and gently toss making sure to coat each flake well, about 45 seconds or so. Scoop the seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, cookie sheet/s. Place in oven and bake for 20-25 minutes. Remove when coconut has a nice browned and caramelized color. Let cool, (it will get crispy as it cools).