Smoky Crisp Carrot Bacon

Name: Smoky Crisp Carrot Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 large carrots (raw); 2 tbsp organic tamari (reduced-sodium, or coconut aminos); 1 tsp tahini; 1 tsp pure maple syrup (optional); 1 tsp apple cider vinegar; ½ tsp liquid smoke; ¼ tsp onion powder; ¼ tsp garlic powder; ½ tsp smoked paprika

Nichole Dandrea-Russert, MS, RDN

4 years ago

Yields2 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Ingredients

2 large carrots (raw)

Marinade Ingredients

2 tbsp organic tamari (reduced-sodium, or coconut aminos)

1 tsp tahini

1 tsp pure maple syrup (optional)

1 tsp apple cider vinegar

½ tsp liquid smoke

¼ tsp onion powder

¼ tsp garlic powder

½ tsp smoked paprika

Directions

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.

Slice the carrots into very thin ribbons, from one end to the other, using a mandoline or a peeler. You should have 15–20 long strips per carrot.

Mix the marinade ingredients in a medium bowl and add the carrots, turning them gently to coat with the sauce. At this point you can marinate them for 15 minutes or prepare right away.

Lay the carrots, keeping them apart, on the baking sheet.

Bake for 20 minutes, flipping them halfway through, as well as moving them around the sheet if you find that the ends are cooking more quickly.

Remove from the oven and let cool, since they’ll get crispier as they do.

Chef's Notes

Baking alternatives
If you have an air fryer, these crisp up perfectly in an air fryer on 380 degrees Fahrenheit for about 5 minutes.

You could also cook them with medium heat on the stove top in a skillet, browning each side for 3–5 minutes each. Let cool to let the crisp.

Sugar-free
Omit the maple syrup, it’ll still be delicious!

Storage
Store in an airtight container on the countertop for up to 5 days.