Carrot bacon may sound surprising, but thinly sliced, marinated, and baked carrots make an excellent, healthier stand-in for traditional bacon. Crispy, smoky, vegan and kosher-friendly, this easy recipe delivers big flavor and becomes a repeat favorite. If you’ve tried my honey roasted carrots, give these carrot “bacon” ribbons a try for a fun twist.
Now bacon is for everyone đ
Bacon’s aroma is irresistible, but many people avoid pork for dietary, religious, or ethical reasons. This plant-based carrot bacon recreates that smoky-salty-sweet profile without meat, making it suitable for those who keep kosher, follow vegetarian or vegan diets, or anyone wanting a lighter option. The technique is straightforward and works with an oven, air fryer, or stovetop.
The recipe was inspired by a viral carrot bacon idea and is simple to adapt. Even without special equipment you can get crisp, flavorful strips that add texture and interest to sandwiches, breakfast plates, salads, and snack boards.
Ingredients
- Carrots: Use large carrots so you can create long, thin ribbons that mimic bacon strips.
- Spices: A blend of garlic powder, onion powder, and smoked paprika gives familiar savory depth. Adjust to taste.
- Liquid smoke: Optional but recommended for an authentic smoky note without a smoker.
- Sweetener: Maple syrup or honey balances the savory and boosts caramelization.
How to make carrot bacon
There are three main steps: slice, marinate, and cook.
1. Slice the carrots 2. Marinate the ribbons 3. Bake, air fry, or pan-fry until crisp.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel the carrots and trim the ends. Slice them into very thin ribbons using a vegetable peeler or mandolineâaim for paper-thin pieces for the best texture. Take care to protect your fingers when using sharp tools.
Combine the marinade ingredients in a shallow dish (a small casserole or a 9×9 glass dish works well). Stir thoroughly so the liquid smoke, sweetener, soy or tamari, and spices are evenly mixed.
Place the carrot ribbons into the marinade and let them sit for about 2â3 minutes, using a pastry brush if needed to ensure both sides are coated.
Arrange the marinated ribbons in a single layer on the prepared baking sheet so they aren’t touching. Bake at 400°F for 10â15 minutes, checking at 10 minutes. The goal is to dry them out and get the edges crisp without burning.
When they look crisp and golden, remove them from the oven and transfer to a cooling rack for a few minutes; they will firm up further as they cool.
FAQ’s
Yes. After marinating, preheat the air fryer to 350°F. Arrange the carrot strips in the basket without overlapping and air fry about 10 minutes, adding a minute or two for extra crispiness. Check frequently to avoid burning.
Heat a tablespoon of oil in a large skillet over medium-high. Add the marinated strips in a single layer and cook until browned and crisp on the first side, reduce heat to medium, flip, and finish cooking the second side. Drain briefly on a rack to stay crisp.
Swap honey for maple syrup to keep the recipe fully vegan. Maple syrup caramelizes well and adds a pleasant sweetness.
What carrots work best for this recipe
Choose large carrots so you can slice long ribbons that resemble bacon strips. Baby carrots are too short for this purpose and donât produce the same texture. Larger carrots also cook more evenly.
You can use any color carrotâorange, purple, or rainbowâto mix things up. Colored carrots add visual interest and are a fun way to introduce vegetables to picky eaters.
How to serve carrot bacon
- As a snack: Serve warm from the oven or pan on a snack tray with cheese, fruit, and crackers for an elevated after-school or party bite.
- On a sandwich: Use long strips to build a Vegan BLT with ripe tomato and crisp lettuce, or add to egg salad, avocado bagels, or any sandwich that benefits from a smoky crunch.
- For breakfast or brunch: Pair with eggs, pancakes, or avocado toast for a smoky-sweet component that mimics classic bacon pairings.
Storing Leftovers
Carrot bacon is best eaten fresh, when itâs at its crispiest. If you store leftovers in an airtight container in the fridge for a couple of days, reheat them in the oven to restore crispnessâmicrowaving will make them floppy.
One more quick tip
A mandoline makes quick work of producing even, paper-thin ribbons. If you use one, protect your hands with a cut-resistant glove or guard to slice safely. A vegetable peeler also works well but takes a little more time.
Did you try this recipe and love it? đ Leave a comment or a 5-star rating to let me know!
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Simple Carrot Bacon Recipe
Marni Katz
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Ingredients
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- 2 Large Carrots
- 2 tablespoon Liquid Smoke
- 2 tablespoon Maple Syrup (or honey)
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Âź teaspoon Smoked Paprika
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Peel the carrots and slice them very thin using a mandoline or vegetable peeler to create long ribbons.
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Combine the marinade ingredients, add the carrot strips, and let them soak for about two minutes so each ribbon is well coated.
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Lay the carrot strips on the prepared baking sheet in a single layer without crowding to allow even cooking.
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Bake about 15 minutes, flipping once for even browning. Begin checking at 10 minutes to avoid burning; remove when edges are crisp.