200 g carrot ribbons (about 2 carrots)
1 tbsp less-sodium soy sauce
1 tbsp pure maple syrup
1 tsp neutral oil
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp black pepper
⅛ tsp liquid smoke

Basket air fryer (5–6 quarts)
Vegetable peeler · Cutting board
Shallow mixing bowl
Measuring spoons · Small tongs

Wash and peel. Rest on a board;
shave even, roughly 1 mm ribbons.
Keep fingers behind the blade.
Stop before the core is hard to hold.
Reserve cores; weigh 200 g ribbons.