Serves 4 as a snack
2 large avocados
1 small red onion, finely chopped
1 clove garlic, crushed
1 tbsp nutritional yeast flakes
Sea salt and freshly cracked black pepper
Organic corn chips, to serve
1 cup large coconut flakes (not shredded)
1 tbsp coconut aminos (available from health food stores – substitute tamari)
1 tbsp liquid smoke
1 tsp smoked paprika
Bertolli Extra Virgin Organic Olive Oil Spray
Large pinch of sea salt
To make the coconut bacon preheat oven to 180ºC. Line a baking tray with baking paper. Combine coconut, coconut aminos, liquid smoke, paprika and salt in a large bowl. Mix well to coat. Spread over the prepared tray, spray with olive oil spray and bake for 10-12 mins until dark golden in colour. Allow to cool completely.
Combine avocados, onion, garlic and nutritional yeast in a food processor and blend until the avocado is smooth (the onion will still be a little bit chunky, this is fine). Season then serve topped with a generous sprinkle of coconut bacon and the corn chips.