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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