Baked Carrot Bacon
6-8 large carrots
1/2 cup low sodium vegetable broth
1 tsp. low sodium soy sauce
1/2 tsp. liquid smoke
1/2 tsp. smoked paprika
Simply Organic All-Purpose Seasoning and pepper to taste
Preheat oven to 400 degrees F. Line a baking sheet with
unbleached parchment paper.
Use a vegetable peeler to peel the carrots into long strips.
In a small bowl, whisk together broth, soy sauce, liquid smoke,
and smoked paprika. Then in a shallow dish, toss sliced carrots
with broth combination until carrots are completely coated.
Arrange carrot slices on prepared baking sheet so that they
don't overlap. Put in oven and bake for 7 minutes. Pull baking
sheet from the oven, and using tongs, flip carrots. Put baking
sheet in the oven to bake for another 7-8 minutes. It might take
more or less time depending on how thick or thin carrots are
sliced. You will know the carrot bacon is done when the edges
are crispy and the center of each slice looks dry.
Use the tongs to transfer the carrots to a wire cooling rack,
so they can stay crispy as they cool down. Season with
all-purpose seasoning and pepper to taste. Once cool, the carrot
bacon can be cut into 1-inch pieces or crumbled.
Use as a topping for baked potatoes, make carrot bacon,
lettuce, and tomato sandwiches with hummus spread, etc.
Store in an airtight container in the fridge.