№4 Salty Coconut Bacon Chips
Snacks

№4 Salty Coconut Bacon Chips

This recipe was an absolute experiment but it worked! Unexpectedly, I had friends coming over, and I am that person who has all these ‘strange’ ingredients in the pantry but no popcorn, chips or beer!

I would be like: “What about some barley grass or would you prefer MSM with natural vitamin C?” Ohhh my, I am actually like that, haha! But, my friends aren’t and here is my point…

I am vegan but I love and respect meat eaters!

Just because I am vegan, doesn’t mean that all my friends are as well. Both my family and Steffen are meat eaters, and I don’t like them any less for eating meat.

I don’t like telling people how they should live their lives because I don’t like when they are telling me how I should live mine either. Instead, I enjoy sharing how I live. If they like something, it’s on them to decide if they want to integrate it into their lives – no pushing needed.

What I have experienced is that when I am not pushy (and I had a period back in 2015 when I was) they naturally show interest themselves. Then, I am more than happy to share with them and let them taste many different things – that’s how I roll!

So, back to my experiment! I had to use what I had to come up with something edible. I had coconut chips and I was thinking about my options – something salty would be nice, so why not to use soy sauce and make crunchy coconut chips that taste like bacon?

Bingooooo!

A new LetHerThrive recipe was born! I love to serve the chips as a snack to my guests or take them with me when traveling. Also, try to add some to your salaaaad – simply amazing!

Let me know in the comments below or on my Instagram how it went for you!

Btw. As I am writing this post for you, I am snacking on these chips! Haha, dream come true!

Love, Denisa♡

what you need

These are the ingredients you need to make this №4 Salty Coconut Bacon Chips recipe:

If using a PAN, heat it up. Put 50g of coconut flakes and stir every 15-20 seconds. 

Monitor closely if you want slightly brown flakes. Then add 15ml | 1 tbsp of soy sauce or tamari and keep stirring for 1 minute.

Remove the coconut flakes from the pan. Place them into a bowl to let them cool down to become crunchy before storing them.

If using a DEHYDRATOR, combine 50g of coconut flakes with 15ml | 1 tbsp of soy sauce or tamari in the bowl. Spread on the sheet and dehydrate for 6-8 hours.

Store it in an airtight container to keep the crunchiness – glass jar is the best! It is great as a snack or I love to use it on
my salad.

5 MINS

Pan OR Dehydrator (I have this one), Scale

Gluten-free, RAW (with dehydrator), Vegan, No artificial sugar, Soy-free (with Tamari), Corn-free

INGREDIENTS:

• 50g Coconut chips
• 15ml | 1 tbsp Tamari OR Soy sauce

DIRECTIONS:

  1. If using a PAN, heat it up. Put 50g of coconut flakes and stir every 15-20 seconds. Monitor closely if you want slightly
    brown flakes. Then add 15ml | 1 tbsp of soy sauce or tamari and keep stirring for 1 minute.
  2. Remove the coconut flakes from the pan. Place them into a bowl to let them cool down to become crunchy before storing them.
  3. If using a DEHYDRATOR, combine 50g of coconut flakes with 15ml | 1 tbsp of soy sauce or tamari in the bowl. Spread on the sheet and dehydrate for 6-8 hours.
  4. Store it in an airtight container to keep the crunchiness – glass jar is the best! It is great as a snack or I love to use it on
    my salad.
instagram-segment

SOY SAUCE or TAMARI: Tamari is gluten-free and generally contains more/less salt. Add more soy sauce or tamari if you want your chips to be saltier. Just be careful because the liquid will be evaporated meaning that the chips will be saltier than you thought.

USE: I love to sprinkle it on top of my salad, soup or serve it as a snack for my family and friends.

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