Many moons ago, I shared this recipe for vegan carrot “bacon” via my Instagram account. An alternative to the processed mock meats that are becoming more widely available by the day, this is a super-simple “real food” recipe. And, unlike all the carrot bacon recipes I had seen before I started experimenting with this myself, this one does not require a deep fryer nor a list of ingredients that I can assure you I never have on hand (liquid aminos, for example).
A fabulous addition to veggie burgers, salads or nourishing bowls such as the one pictured below (which features organic rice & black beans, roasted Brussels sprouts & red onion and pan toasted almonds, served with a drizzle of tamari, tahini & olive oil).
I hope you will enjoy this carrot bacon if you try it!
<3 MM xx
Without further ado…
BAKED CARROT BACON
(seasoned with paprika)
Prep time: 5-10 minutes | Bake time: 20-30 minutes
INGREDIENTS
Peeled carrots (whatever you have on hand)
Olive oil (a tablespoon or two should do)
A sprinkle of ground sweet paprika and salt to season (once the “bacon” is done)
DIRECTIONS
- Preheat your oven to 180 C (fan).
- Using a vegetable peeler or mandolin, cut the carrots lengthways into long strips. Pop into a bowl and lightly, yet evenly, coat the carrots in oil (they should be shiny, not drowned).
- Place carrot strips flat on a baking paper-lined tray, making sure to not overlap the slices.
- Bake for 10-15 minutes, flip each slice and pop the tray back in the oven for another 10-15 minutes.
- Keep checking every couple of minutes during this second baking time.
- If happy with the result, remove from the tray from the oven. If you like things like this extra-crispy (I do), turn the heat down and let it sit a little longer (I turned my oven down to 150 C and let the slices bake for another 10 minutes).
- Season the baked carrot bacon slices with a sprinkle of sea salt and paprika.
*I use a mandolin for slicing my carrots evenly. If you find your slices are especially thin or your oven has known hot spots, please do keep an eye on the time and temperature and adjust accordingly.
Yum!! What a great alternative to bacon! Will have to give it a go 🙂
So glad you like the look of it! 🙂 Let me know how you get on if you give it a try 🙂
geniusness!
https://peanutbutterandle.wordpress.com
Thanks so much! 🙂 The concept of carrot bacon is not unique, but when I developed this method I was trying to avoid certain things (such as deep fryers, unusual ingredients and syrups), so I am happy with the result. I hope you like it too if you try it 🙂 xx
It’s a new idea to me! 🙂 Thank you!
Wow Marisa, I could happily eat these as carrot chips – very very impressive!
Thanks so much, Laura! Very kind 🙂 x
Very nice! I’ve roasted carrot strips before but not added seasoning so I’ll try that next time 🙂
Lovely! And I need to check out your latest sweet potato post! 🙂 xx
Lovely! Yes, I will definitely be trying these out. Simple but nutritious..simply the best recipes!
Very different! lovely photos and blog!
Thank you so much, Lyn! Very kind 🙂 x
xxx
Great and smart idea, MM! Your “bacon” looks wonderful and delicious and I love your pics!
I do love baked carrots but I haven’t tried baking them in thin slices. They look delicious.
I have never thought of doing this! Sounds amazing 🙂
Smoked paprika is the way to go with this.
Yes, smoked paprika is delicious too! I made these the first time a few years ago when I only had sweet paprika on hand. 🙂
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