---
comments: true
tags:
  - ingredient
---
# :bacon: Coconut Bacon

![Coconut Bacon][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 cups | 24 minutes |

## :salt: Ingredients

- :coconut: 4 cups coconut chips
- :olive: 2 Tbsp olive oil
- :bell_pepper: 2 tsp chipotle powder
- :salt: 1.25 tsp salt
- :maple_leaf: 0.75 cup maple syrup

## :cooking: Cookware

- :stew: 1 wide, heavy-bottomed pot
- :pie: 1 oiled baking sheet

## :pencil: Instructions

### Step 1

Preheat the oven to 250°F.

### Step 2

In a wide, heavy-bottomed pot over medium-high heat, add the coconut chips, olive oil, chipotle powder, and salt. Toast
for 10 minutes, stirring continuously so the chips do not burn.

### Step 3

When the coconut chips area dark golden color, stir in the maple syrup and continue cooking until the chips are well
coated, another 2 minutes.

### Step 4

Transfer the coconut chips to an oiled baking sheet and toast them in the oven until they are crispy, 10 to 12 minutes.

### Step 5

Check every 3 to 4 minutes and turn the chips over to make sure they cook evenly.

### Step 6

When the coconut chips are dry and crisp, remove them from the oven and allow them to cool completely.

### Step 7

The coconut bacon can be stored in an airtight container or glass jar for up to 1 month outside of the refrigerator.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/coconut-bacon.jpg>