Crispy, smoky, and nutritious! That describes carrot bacon — it has the crunch and flavor yet none of the environmental impacts of traditional bacon (bonus points if the carrots are coming directly from your very own garden!). This dish is a fun, simple, and delicious way to use carrots in your kitchen.
Smoky Crisp Carrot Bacon
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
1
Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper and set aside.
2
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.
3
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.
4
Lay the carrots, keeping them apart, on the baking sheet.
5
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.
6
Remove from the oven and let cool, since they’ll get crispier as they do.