WRITER and actor Jenny Mollen has a knack for making her kids' lunches pop. She adds things like candy eyeballs to fruit and cuts funny shapes from vegetables. Her tips are in her new cookbook, Dictator Lunches, including one for carrot bacon.
Because a classic bacon, lettuce and tomato sandwich is so hard to beat, she didn't want to try to replicate one with any kind of processed, plant-based alternative. Instead, she made her own version with carrot. She doesn't normally use mayo so instead adds fresh avocado, a dash of salt, and some good olive oil.
1 tablespoon pure maple syrup
1 1/2 teaspoons coconut aminos or soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon freshly cracked black pepper
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Thinly slice the carrots.
3. In a shallow dish, mix the maple syrup, coconut aminos, garlic powder, onion powder, smoked paprika, salt, and pepper. Add the carrot slices and stir to coat.
4. Place the carrot slices on the prepared baking sheet, laying them flat and making sure no pieces are overlapping. Bake until crispy, 10 to 15 minutes, flipping the slices halfway through.