Love bacon bits but don't love bacon? These crunchy pepitas offer just the right smokey flavor to add to summer salads.
1 cup pepitas
2 tbsp. coconut aminos
1 tbsp. water
1 tbsp. maple syrup
2 tsp. liquid smoke
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
Himalayan salt to taste (but it’s not really necessary)
Mix all ingredients together (except pepitas).
Place pepitas in a mixing bowl and pour liquid over and stir to coat well.
3. Put pepitas on dehydrator sheets and slow cook at 117 degrees to maintain the enzymes for 15-24 hours.
3. If you don't have a dehydrator you can bake at 375 until slightly browned.
4. Be sure to flip the pepitas so the underneath side can dry out as well.