Crispy Carrot Strips (Vegan Bacon)

AllSpicer Anna here! As someone who does eat meat, but primarily cooks vegetarian, I understand the frustration with calling things that are decidedly not bacon, bacon.

But hear me out: these carrots are crazy good. So while this may not be a recipe for the “real deal”, these carrots are wonderful in soup, tofu scrambles, and even BLTs!

INGREDIENTS
Base
1 carrot, cut into thin strips lengthwise*
1 Tbsp Mild Olive Oil
1/2 Tbsp soy sauce or tamari sauce
1/4 tsp Sea Salt, Fine
1/4 tsp Smoked Black Pepper, Ground

Variations
Traditional
1/2 tsp Paprika, Smoked Bittersweet
1/2 tsp Worcestershire Powder
1/4 tsp Cumin, Ground

Smokey
1/2 tsp Paprika, Smoked Hot
1/4 tsp Roasted Garlic, Powder
1/4 tsp Smoked Black Pepper, Ground

Maple
1/2 tsp Maple Sugar Powder
1/4 tsp Paprika, Smoked Sweet

STEPS
Preheat oven to 320 degrees.
In a small bowl, toss together base ingredients. Add additional spices and toss until evenly mixed.
Place the strips on a parchment covered baking sheet, making sure they don’t overlap.
Bake for 20-30 minutes, or until carrots reach your desired crispiness!

*I use a vegetable peeler for this because I like mine extra thin and crispy. If you want your bacon a little chewier, you can a mandoline for thicker slices.