Baked Carrot Bacon

Dan and Annie Shannon

You read it right. Carrot bacon!

  1. 6-8 large carrots
  2. 1/2 cup vegetable broth
  3. 1 teaspoon liquid aminos or soy sauce
  4. 2 tablespoons olive oil
  5. 1/2 teaspoons liquid smoke
  6. 1/2 teaspoon smoked paprika
  7. Salt and pepper to taste

  • Preheat your oven to 400F.
  • Slice carrots into thin strips using either a mandolin or food processor to keep them uniform.
  • In a small bowl, whisk together broth, liquid aminos or the soy sauce, olive oil, liquid smoke, and smoked paprika. Then, in a shallow dish, toss sliced carrots with broth combination until carrots are completely coated.
  • Arrange carrot slices on a foil-wrapped baking sheet so that they don’t overlap. Bake in the oven for 7 minutes. Pull baking sheet from the oven and flip carrots. Put baking sheet back in the oven to bake for another 7-8 minutes. It might take more or less time depending on how thick or thin you sliced your carrots.
  • You’ll know your carrot bacon is done when the edges are crispy and the center of each slice looks dry.
  • Move carrot bacon to a plate with a paper towel to soak up any extra oil. Salt and pepper to taste.
  • Let cool to room temperature before crumbling over a salad or putting in a sandwich. Store in an airtight container in the fridge.

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