All right, it's not really "bacon," but with meat shortages as they are, and enough people in the world crying for new ways to eat vegetables, it's time to give carrots their time in the spotlight. As a root vegetable, they're hardly the healthiest of the veggie world, but anyone with the need or desire to reduce their meat intake-- especially bacon, which doctors remind us is awful for our health-- will enjoy this alternative. For this recipe, I'll flavor the strips with a little bit of meat broth for a more savory taste, but if you don't want any meat products in your food, you can skip this step just as easily.

6 carrots

3 tsp vegetable oil

3 cups chicken broth (or enough to cover)

1/2 tsp salt

1/4 tsp pepper

1. Wash the carrots, and using a vegetable peeler, peel them into long, thin strips.
2. Place the strips flat in the bottom of a baking pan, and cover with chicken broth. Cover the pan, and let sit for at least 3 hours, and preferably overnight.
3. Remove the carrots from the pan and dry thoroughly. I recommend placing the strips flat between two towels and pressing down to do this effectively.
4. In a large bowl, toss the carrot strips in the oil until they are coated. Add the salt and pepper, then toss again.
5. Place the carrot strips flat on a parchment-lined baking sheet. Bake at 375°F in the oven until crispy, about 15 minutes, turning halfway through.

Photo: Pixabay