Carrot Bacon Recipe


  • 2 whole large carrots
  • 2 tablespoons olive oil
  • 1/2 teaspoon liquid smoke
  • 1 tablespoon maple syrup
  • 2 tablespoons low-sodium soy sauce (see recipe notes for gluten-free)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground paprika


  1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Wash the carrots and pat dry. Using a peeler, peel the carrots into thin ribbons.
  3. Combine the remaining ingredients in a baking dish (Buy It, $20 $16, or shallow bowl. Whisk well.
  4. Lay the sliced carrots in the marinade, making sure each piece is coated. Let sit for at least 10 minutes on the countertop.
  5. Using tongs, transfer the sliced carrots onto the baking sheet. Bake for 10 to 15 minutes (or when it becomes wavy and slightly charred), flipping once halfway through cooking. The carrot bacon will get crispier as it cools.

Carrot Bacon Recipe Notes

  • To make this recipe gluten-free, use tamari or coconut aminos instead of soy sauce. Coconut aminos are also naturally lower in sodium than soy sauce, even the low-sodium variety.
  • For a smokier flavor, add another 1/2 teaspoon of liquid smoke.
  • For a stronger flavor overall, increase the marinating time. Cover the carrots with an air-tight lid and marinate for 30 minutes to 2 hours in the refrigerator. But if you’re in a pinch (or just hungry), 10 minutes will do the trick.
  • Keep an eye on your carrot bacon as it cooks. Once it reaches the 10-minute mark, check the bacon every 2 or 3 minutes to make sure it doesn’t burn. The ideal baking time will depend on your oven and the thickness of your carrot ribbons.
  • The final serving size can vary greatly depending on the size of your carrot and how thin you peel the slices.

Nutrition facts per serving

(~10 slices): 107 calories, 1 gram protein, 7 grams fat, 11 grams carbohydrates, 1 gram fiber, 6 grams sugar, 282 milligrams sodium

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