Soak the coconut chips in enough water to cover for 1 hour and the strain it.
Make sure you sieve the coconut very well so there’s no excess water remaining— this will just dilute the flavour.
In a bowl, mix together all the ingredients.
Transfer to a Teflex-lined dehydrator tray. Don’t spread the mixture out too much, you want it to “cluster up” when it’s done drying.
Dry at your desired temp for 8-12 hours. Once the sugars have dried and crystallised, flip the clusters onto a mesh tray and finish drying until they are completely dry and crisp.
Use them as a snack, salad topping or use them in chocolate (see recipe below) for a real treat! They will keep well in an airtight container for several months.
Coconut "Bacon:" Chocolate Bark
Melt the chocolate over a double boiler.
Once your chocolate is melted, add the remaining ingredients (reserve some banana pieces and coconut “bacon” for garnishing ) and mix well to combine.
Pour the mix onto a Teflex or greaseproof paper lined tray of your choice ( you could also set this in a silicone mould, if your prefer ) and sprinkle some freeze dried or dried banana pieces and coconut bacon on top.
Set in the fridge for 15-20 minutes or until the chocolate is set.