Baked Crispy Carrot Bacon, Vegan & Gluten Free
Thinly peeled carrot strips marinated in olive oil, maple syrup, coconut aminos, and smoked paprika, then baked until crispy. A plant-based bacon alternative that's naturally vegan and gluten-free, ready in under 30 minutes.
Ingredients
Instructions
- 1
Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
- 2
Cut ends off carrots and peel with a vegetable peeler, removing several layers to obtain thin bacon-like strips.
- 3
In a small mixing bowl, combine olive oil, maple syrup, coconut aminos, and smoked paprika and stir.
- 4
Add carrot strips to the marinade and stir. Let sit for at least 15 to 20 minutes.
- 5
Lay strips out on the baking sheet and bake in the preheated oven for about 7 to 8 minutes, checking during cooking.
- 6
Remove from the oven and reduce heat to 350 degrees. Flip strips and cook another 1 to 2 minutes if you prefer them crispier.
Tips
Peel several layers from each carrot to obtain strips that resemble bacon texture and thickness.
Good to Know
Airtight container in refrigerator for up to one week.
Marinate carrot strips up to 2 hours in advance. Bake fresh before serving for best crispness.
Serve as a snack, side dish, or in salads and grain bowls.
Common Mistakes
Do not peel too thinly or strips will shred during baking.
Do not skip the marinating step to avoid bland, dry results.
Do not extend initial bake time beyond 8 minutes to avoid burning before strips crisp.