Vegan Coconut Bacon Chips
Vegan coconut bacon is a crispy, smoky, savory topping made from large coconut chips tossed in soy sauce, smoked paprika, garlic and a touch of brown sugar, then baked until golden. It takes about 7 minutes in the oven and delivers that salty-smoky, crunchy hit you want scattered over salads, soups and bruschetta. No pork, no frying, no fuss.
I say “unorthodox” because when you hear “coconut” you probably don’t automatically think “great, tastes like pork!”. But today we’re going to make bacon out of it, and trust me when I say that it’s gonna be the best vegan bacon you’ve ever tasted! I should start by saying that this recipe isn’t going to look exactly like fresh strips of bacon. Still, just like my other vegan bacon recipes, it’s a worthy recipe to try, because it’s ready very quickly and it’s got a much better nutritional value than real bacon.
What you need, and why each part matters
The base is large coconut chips, not shredded or desiccated coconut. You want the big, flat flakes because they hold their shape, crisp up evenly, and give you that satisfying crunch. Fine shreds burn in seconds and turn to dust.
There is room for experimentation in the marinade sauce, which I made from garlic powder, smoked paprika, soy sauce and other magical ingredients that you will find out once you read the recipe below! The soy sauce (or tamari, if you’re keeping it gluten-free) brings the salt and umami that reads as “bacon-y.” Smoked paprika does the heavy lifting on that campfire smokiness. A teaspoon of brown sugar helps the flakes caramelize and go golden, while the olive oil carries all those flavors and helps everything crisp instead of drying out.
How to get it perfectly crisp
The single most important thing here is a low oven and a close eye. Coconut has a lot of natural fat and sugar, so at 120C it toasts slowly and evenly instead of scorching. Spread the flakes in a single layer on parchment so each one gets direct heat, and toss the mixture well in a jar or bowl first so every flake is coated.
Around the 7-minute mark the flakes turn golden and smell toasty. Pull them the moment they hit that color, because coconut goes from golden to bitter and burnt fast. Here’s the part people miss: the flakes stay a little soft when they come out and only crisp up fully as they cool. So resist the urge to bake them longer to “firm them up.” Let them cool completely on the tray and they’ll snap.
What to sprinkle it on
This “bacon” is a topping, so think of it as a finishing crunch rather than a main event. It’s brilliant scattered over a big vegan Buddha bowl or crumbled into a bright, creamy a la russe Olivier salad for a smoky contrast. It’s also gorgeous stirred into a warm bowl of vegan red lentil soup right before serving, or piled on bruschetta and avocado toast for breakfast. The possibilities are endless, and I’m sure the whole family will love your vegan bacon!
Storing your coconut bacon
Once the flakes are completely cool, store them in an airtight jar at room temperature. This is a make-ahead dream: it keeps its crunch for about two weeks, so I like to make a double batch and have it on hand for whenever a bowl of soup or a salad needs a lift. If it ever loses its snap on a humid day, a quick 3 to 4 minutes back in a low oven revives it. Keep it well sealed and away from steam, since coconut readily absorbs moisture and will go soft.
I hope you will have fun trying this recipe out. If you scatter it over your favorite salad or soup, come back and give the recipe a star rating, and please tell me how it came out in the comments — did you tweak the smoked paprika or add a little more sugar? I can’t wait to hear some feedback!
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Vegan Coconut Bacon
Ingredients
- 1 cup coconut flakes large chips
- 1 Tbsp olive oil
- 1 Tbsp soy sauce or tamari
- ½ tsp smoked paprika
- ⅓ tsp garlic powder
- 1 tsp brown sugar
- ⅓ tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 120°C (250°F).
- Line a baking tray with parchment paper.
- Add all the ingredients to a large jar or bowl and shake or toss until the coconut flakes are evenly coated.
- Spread the coated coconut flakes in a single, even layer on the prepared tray.
- Bake for about 7 minutes, or until golden. Keep an eye on them towards the end, as coconut goes from golden to burnt very quickly.
- Remove from the oven and let cool completely on the tray. The flakes crisp up as they cool.
- Use the coconut bacon in salads and soups, or as a topping for bruschetta.
Notes
Frequently Asked Questions
It’s made from large coconut chips tossed with olive oil, soy sauce or tamari, smoked paprika, garlic powder, brown sugar, salt and black pepper. The mix is baked at a low temperature until the flakes turn golden and crisp. There’s no meat and no animal product of any kind, so it’s fully vegan.
It won’t fool anyone into thinking it’s pork, but it hits the same notes: smoky, salty and savory with a satisfying crunch. The smoked paprika brings the campfire smokiness while the soy sauce delivers salt and umami. Think of it as a smoky, crunchy topping rather than a strip-for-strip replacement.
Yes. Simply swap the soy sauce for tamari, which is the naturally gluten-free alternative already listed in the recipe. Everything else in the ingredient list is gluten-free, so that one swap does the job.
The most common reason is pulling it out too early or not letting it cool. The flakes stay slightly soft straight from the oven and only crisp up fully as they cool on the tray, so let them cool completely before judging the texture. Also make sure they’re spread in a single layer so each flake gets direct heat.
Stored in an airtight jar at room temperature, it keeps its crunch for about two weeks. Keep it well sealed and away from steam or humidity, since coconut absorbs moisture and will go soft. If it loses its snap, 3 to 4 minutes in a low oven brings the crisp back.
It shines as a finishing topping. Scatter it over salads, Buddha bowls, warm soups, bruschetta, avocado toast or breakfast bowls for a smoky crunch. Add it right before serving so it stays crisp.
I must say it is one of the Best meal topper!!!
Glad you like it! 😀
To say that this recipe is incredible is an understatement. I loveee this “bacon”! 🙂
where do you get this coconut with such large flakes or do you slice them yourself.
great website
thanks Joyce
Hi, Joyce! Thanks! I bought them. I think you can find them on Amazon. Where I live they are pretty common.