CARROT BACON

Because a classic BLT is so hard to beat, Jenny Mollen 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.

Makes: 4 servings

2 carrots

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 kosher salt

1/8 teaspoon freshly cracked black pepper

1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Thinly slice the carrots using a mandoline.

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.