How to Make Carrot Bacon

Vegetable

Source :

Ingredients

1 large carrot

1 Tbsp tahini

1 Tbsp Rapeseed oil (or canola)

1 Tbsp maple syrup

1½ tsp all-purpose soy sauce (or tamari, or coconut aminos)

1 tsp liquid smoke

Equipment (options for slicing the carrots!):

food processor (use the slicing disc)

mandoline

cookie sheet

silicone baking mat

baking parchment

Directions

Peel and top and tail off the carrot, then slice very thinly.

Blitz the rest of the ingredients together for 20 seconds or so, until you have a thick marinade.

Place the carrot and marinade into a dish, mix together so that all of the carrot slices are coated, and set to one side for 30 minutes.

Heat your oven to 200°C/400°F.

Place the carrot strips side by side on a cookie sheet (lined with a silicone baking mat or baking parchment if it’s not non-stick), spread a little of the remaining marinade evenly over the strips, and then bake for 15-20 minutes, depending on how crispy you want your ‘bacon’ to be (see note).

Remove from the oven, and enjoy your delicious plant-based bacony treat!

Notes

Not all ovens are created equal, so if you know that your oven runs hot or cool, do adjust the temperature and/or cooking time accordingly. Similarly, if you use a fan oven, it will need to be a few degrees cooler than the recipe states. If you’re using an air fryer, to get crispy carrot bacon, air fry them a bit longer. Each air fryer is so different, but you’ll want to achieve the full crisp potential.

I warned you, carrot bacon is so delicious and addictive! Make a wrap or sandwich, or sprinkle over soups and salads for that extra flavor booster.