Carrot Bacon Chips
When I first heard about making carrot bacon, I was skeptical. But when I tried it, I realized that it isn’t only a lighter substitute for a slice of that crispy crackle, but it’s also vegan and fat free! You can cook this in an Instant Pot only if you have the air fryer lid—which has become a very popular and handy accessory – but if you don’t have one, you can make it in your oven.

Photos by Aleksey Zozulya
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 2tbsp pure maple syrup
  • 1tbsp coconut aminoslow-sodium soy sauce, or tamari
  • 2tsp liquid smoke
  • 1tsp seasoned salt
  • 1tsp garlic powder
  • 2 large carrotspeeled and sliced on the bias into 1⁄8-inch-thick chips (some markets sell carrot chips in the produce section)
  1. In a mixing bowl, whisk together the maple syrup, coconut aminos, liquid smoke, seasoned salt, and garlic powder.
  2. Working in batches, place the carrot chips in the air fryer basket and brush the glaze on them.
  3. Add the air fryer lid, hit Broil (400°F) for 10-15 minutes, and hit Start to begin. Check on the bacon periodically until it’s roasted to your liking. When done, let cool for a few moments. If desired, brush on more glaze before enjoying now or later.
Recipe Notes

JEFF’S TIP: How crispy you like your bacon is your call and will also vary if you slice it thicker. Simply check on it while air frying and cook until it reaches the desired crispiness!

Should you wish to do this in the oven, simply place the carrot chips on a foil- or parchment paper–lined baking sheet, brush on the glaze, and bake at around 450°F for 10–15 minutes, flipping midway through, until the desired crispiness is achieved.

Per serving (about 10 chips)
Calories: 114
Fat: 0g
Carbs: 29.2g
Sodium: 83mg
Protein: .3g
Fiber: .6g
Sugars: 24.3g