World’s MOST Accurate Carrot Bacon

Ingredients

• 2 Carrots (large, peeled and sliced into thin strips (≈1 mm thick) using a vegetable peeler)
• 2 tablespoons Soy Sauce (regular or gluten‑free tamari)
• 1 tablespoon Maple Syrup (pure maple syrup for sweet‑smoky balance)
• 1 teaspoon Liquid Smoke (provides the classic bacon smokiness)
• 1 teaspoon Smoked Paprika (adds depth and color)
• ½ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ¼ teaspoon Black Pepper (freshly ground)
• 2 cups Vegetable Oil (high smoke‑point oil (canola, peanut, or sunflower) for deep‑frying)

Instructions

1. Prepare Carrots

   Peel the carrots, then using a vegetable peeler shave them into long, thin strips about 1 mm thick, resembling bacon slices.

   Time: PT5M

2. Make Marinade

   In a mixing bowl combine soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. Whisk until smooth.

   Time: PT2M

3. Marinate Carrot Strips

   Add the carrot strips to the bowl, toss to coat evenly, and let sit for 5 minutes.

   Time: PT5M

4. Heat Oil for Deep‑Frying

   Pour vegetable oil into the deep‑fry pot to a depth of about 2‑3 inches. Heat to 350°F (175°C) using the thermometer.

   Time: PT5M

   Temperature: 350°F

5. Fry Carrot Bacon

   Working in small batches, gently lower the marinated carrot strips into the hot oil using a slotted spoon. Fry for 2‑3 minutes, or until crisp and golden‑brown.

   Time: PT5M

   Temperature: 350°F

6. Drain and Cool

   Remove the fried strips with the slotted spoon and place on a paper‑towel‑lined plate to drain excess oil. Let cool for 2‑3 minutes; they will crisp up further as they cool.

   Time: PT3M

7. Serve

   Enjoy the carrot bacon immediately as a snack, salad topping, or sandwich filler. Store leftovers as directed.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

2 g