Soy free bacon-bit substitute.
- 4 tbsp. melted virgin coconut oil
- 2 tbsp. toasted sesame oil
- ½ tsp. Dijon mustard
- 30 drops of natural liquid hickory smoke
- 2 tsp. smoked paprika
- 2 tbsp. dark maple syrup
- 2 tsp. organic tamari sauce
- 2 tbsp. maple infused, or regular, balsamic vinegar
- 1/2 tsp. celtic salt (optional)
- 4 cups of dried coconut chips, I used Tropical Traditions brand
- Add the coconut oil and the sesame oil together, in a pint size, wide mouth jar.
- Beat in the Dijon mustard into the oils, with a fork, until smooth, and all the lumps are gone from the mustard.
- Add the liquid smoke, and the smoked paprika.
- Beat with a fork until the paprika is fully mixed in.
- Add the maple syrup, tamari, and balsamic vinegar and beat with a fork.
- Mixture will become thick and glossy.
- Taste mixture and add salt to taste.
- Measure the 4 cups of coconut chips into a glass bowl.
- Pour the spice mixture over the coconut chips and fold together until all the coconut chips are evenly coated with the flavouring mixture.
- Prepare a baking sheet by greasing generously with coconut oil.
- Spread coconut mixture evenly over baking sheet.
- Preheat oven to 350F.
- Bake for 20 minutes, stirring and turning the coconut every five minutes to keep it from burning. If it starts to burn, turn the heat down to 325F.
- Remove from oven and allow to cool completely at room temperature. Fake bacon will crisp up as it cools.
- Once completely cold, store in a glass jar in the fridge with a tight fitting lid. Will keep indefinitely if keep cool and dry.
Serve as a garnish for baked potatoes, or salads. Don’t mix into moist ingredients as the coconut will become limp, although the taste will remain smoky.