This clever method takes a humble carrot and turns it into savoury, smoky, chewy-crisp “bacon.” You’ll want to cut the carrot using a vegetable peeler that allows for slightly thicker ribbons than you might use in, say, a tender salad (paper-thin ribbons are likely to burn). A Y-peeler tends to work best, especially when you apply a little pressure as you slide it down the carrot. The slices will crisp up as they cool, but they won’t be shatteringly crunchy. Some pieces will be a little chewier, some a little crispier, and all will be a whole lot of delicious.
½ teaspoon(s), level
⅛ teaspoon(s), level
- Preheat oven to 190°C. Line a large baking tray with baking paper. Using a Y-shaped vegetable peeler, place the carrot on a cutting board and peel a few strips from one side until you get flat, wide ribbons. Applying pressure, peel off 15 ribbons.
- In a medium bowl, combine the soy sauce, oil, syrup, paprika, salt, and garlic powder. Add the carrot ribbons, and toss well until fully coated. Marinate for 5 minutes. Arrange the carrot slices onto the prepared pan; reserve the liquid left in the bowl. Bake carrots for 10 minutes. Remove pan from oven, turn the carrot slices over, and brush lightly with reserved liquid. Discard remaining liquid. Bake until the slices are wavy and browned along the edges, 10 to 13 minutes. Cool completely in the pan before serving.