Baked Crispy Carrot Bacon (Vegan & Gluten Free)
Carrot strips marinated and baked in the oven that are crispy, slightly sweet & smoky. Great with eggs for breakfast, on sandwiches, or salad toppings.
- 2 large carrots
- 1 tsp. maple syrup
- 1 tbsp. coconut aminos*
- 1/2 tsp. smoked paprika
- 1 tbsp. olive oil
Preheat oven to 375 degrees and line large baking sheet with parchment paper for easier cleanup.
Cut ends off carrots and peel with vegetable peeler. You're going to want to peel off several layers of the carrot before you get to the carrot strips that resemble bacon. Cut as many thin strips as you can with each carrot.**
Meanwhile in small mixing bowl combine olive oil, maple syrup, coconut aminos, & smoked paprika and stir.
Add carrot strips to marinade and stir. Let sit at least 15-20 minutes.***
Lay strips out on baking sheet and bake in preheated oven about 7-8 minutes making sure to check them during cooking.
Remove from the oven and reduce heat to 350 degrees. Flip strips and can cook another 1-2 minutes if you like them a little crisper.
Store in airtight container in fridge for up to a week.
*Can use another kind of soy sauce substitute such as Braggs Aminos or your favorite brand of soy sauce
**Save the leftover pieces of carrot for stock or compost or even just snacking on
***You can actually marinade them longer if time permits