Carrot Bacon
This smoky-sweet carrot bacon is the crispy-chewy snack you never knew your brunch plate needed. Each strip is glistening in a molasses-maple marinade that caramelizes into a savory glaze, laced with toasted sesame and just enough smoke.
Servings: 12 Strips
Calories: 44kcal
Cost: $3
Equipment
- Mandoline optional
Ingredients
- 2 large wide carrots
Bacon Marinade:
- 3 tablespoons tamari or other soy sauce of your preference
- 2 teaspoons toasted sesame oil
- 1 ½ teaspoons liquid smoke
- 1 teaspoon smoked paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 ½ teaspoons molasses
- 2 teaspoons maple syrup
To fry the bacon:
- 4 teaspoons canola oil vegetable oil, or sunflower oil
Instructions
- Peel the carrots. If you want to avoid un-bacony looking tips, you may want to cut off the narrow tip side of the carrot.
- Using a mandoline or vegetable peeler, slice the carrots lengthwise into thin, wide ribbons. Aim for uniform thickness, so that the slices cook evenly.
- In a wide, shallow dish, using the tines of a fork, whisk together the tamari, toasted sesame oil, liquid smoke, smoked paprika, onion powder, garlic powder, molasses, and maple syrup until smooth.
- Place the carrot ribbons in the marinade, ensuring each piece is fully coated. Let sit for 10 to 15 minutes, gently turning the ribbons occasionally to distribute the marinade evenly.
- Heat the oil in a large nonstick or cast iron skillet over medium-high heat. After 90 seconds when the oil is hot, working in batches, lay several marinated carrot ribbons flat in the skillet without overlapping. Fry for 1 to 2 minutes per side, turning once, until the ribbons are darkened in color and crisp at the edges. Add additional oil as needed between batches.
- Once all carrots have been cooked, add them back to the pan and drizzle on any remaining marinade. Allow the carrots to cook in the marinade until it has all absorbed or evaporated.
- Transfer to a rack or clean kitchen towel to cool slightly. The carrot bacon will continue to firm as it cools. Repeat with the remaining ribbons, adding more oil as needed between batches.
Notes
🥕 Slicey McSlicerface:
Use a mandoline for clean, consistent ribbons. Peelers work, but they’ll make thinner strips that cook fast and lose their bacon texture.
📏 Fry Hard with a Vengeance:
Keep ribbons separate in the pan. Overlapping traps steam, and ruins your crunch dreams.
🧊 Chillin’ Like a Veggie Villain:
Let cooked strips cool a little on a plate or wire rack before serving. That post-fry rest is when the magic crisp sets in.
Nutrition
Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 254mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.2mg