This recipe is perfect for anyone wanting to find a healthy substitute to smoky bacon.
- Carrots—as many as you have to spare
- Coconut oil
- Sweet paprika, to serve
- Sea salt, to serve
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Using a veggie peeler, or a mandoline set at ¹⁄16 inch, thinly slice each carrot lengthwise to form long, even strips.
Coat the carrot strips lightly in coconut oil. (Don’t drench. You might like to use a spray instead.)
Place the carrot strips flat on the sheet, making sure they don’t overlap.
Bake for 20 minutes, flipping them halfway through, or until you get your version of perfect crispiness.
Use these as you would bacon (on burgers, in salads or as a snack).
They keep for 1–3 days in an airtight container in the fridge (if they last that long!).