Easy Vegan Carrot Bacon

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5 from 13 votes

This easy carrot bacon is the snacky, crispy, savory magic you didn’t know your veggie drawer was hiding. It’s everything you love about bacon—salty, smoky, savory—but 100% plant-based and cruelty-free. Toss it on a sandwich, serve it up as a bold breakfast side, or drape it over a toasted bagel with vegan cream, cheese with all the fixings for a little extra wow-factor. Honestly, it’s so good, you might not make it past snacking straight from the pan!

Prep Time15

Cook Time25

Marinating time30

Total Time1 10

Course: Side

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: -2 cups

Calories: 253kcal

Author: Michelle Cehn

Ingredients

½ pound thick carrots or 2 large width carrots
2 tablespoons soy sauce or tamari if gluten-sensitive
2 tablespoons oil olive, sesame, or peanut work well
1 tablespoon peanut butter or tahini if nut-sensitive
½ tablespoon apple cider vinegar
2 teaspoons maple syrup or agave
1 teaspoon smoked paprika
½ teaspoon liquid smoke
¼ teaspoon pepper
¼ teaspoon cayenne pepper optional

Instructions

Please plan to marinate your carrots for at least 30 minutes before baking.
Prepare the carrots by rinsing them, chopping off the ends, and peeling the first layer off of the carrots (optional).
Placing one carrot at a time onto the cutting board, use the peeler to shave thick ribbons slices using a heavy hand and you peel. Try to aim for at least ½-1” in width. When one side seems to be close to the center, flip the carrot to the other side and continue to peel into thick strips.
Mix up your marinade by adding all of the rest of the ingredients into a mixing bowl and whisk well. Add the carrot ribbons and toss gently. Let them sit in the marinade for at least 30 minutes or more. The longer, the better.
Preheat the oven to 350 degrees. Once the carrots are finished marinating, place one ribbon at a time onto a parchment lined baking sheet in a single layer. Leave a tiny bit of room between each ribbon. Bake for 10 minutes, turn each ribbon over, and cook for another 10-15 minutes, depending on your oven. In the last 5 minutes, check often so that the carrot bacon does not burn.

Notes

Leftovers for Days: Store your carrot bacon in an airtight container in the fridge for 3–4 days. To reheat, toast it in the oven at 350°F for a few minutes to bring back that crispiness.
Air Fryer Magic: Short on time? Preheat your air fryer to 400°F for 5 minutes, then cook the carrot ribbons at 300°F for about 4 minutes per side. Keep an eye on them toward the end—crispy is good, but burnt is not the vibe.
Salty or Not? You Decide: If you’re watching your sodium, go for low-sodium tamari, soy sauce, or coconut aminos. This recipe isn’t super salty to start with, but it’s easy to adjust to your taste.
Save Those Scraps! Don’t toss the carrot peels you didn’t use—they’re perfect for homemade veggie broth, soups, or even compost. Bonus points if you choose organic carrots and keep the skins on to maximize nutrition.

Nutrition