Ingredients
- 200 g carrot ribbons from about 2 large firm carrots, washed, peeled and trimmed; reserve unused cores
- 1 tablespoon less-sodium soy sauce 15 ml
- 1 tablespoon pure maple syrup 20 g
- 1 teaspoon neutral oil such as canola, about 4.5 g
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon liquid smoke check label; concentrated brands vary
Equipment
- Basket air fryer about 5–6 quarts; cook in batches
- Vegetable peeler a Y-shaped peeler is helpful
- Cutting board
- Shallow mixing bowl
- Measuring spoons
- Small tongs
Instructions
- Wash and peel the carrots. Rest each carrot firmly on a cutting board and use a vegetable peeler to shave long, even ribbons, roughly 1 mm thick. Keep your fingers behind the blade. Stop when the core is too small to hold safely; reserve it for another use. Weigh out 200 g of ribbons.
- Mix the soy sauce, maple syrup, oil, smoked paprika, garlic powder, black pepper and liquid smoke in a shallow bowl. Gently coat the carrot ribbons and let stand for 2 minutes.
- Preheat the air fryer to 380°F (193°C), following its instructions. Lift ribbons from the marinade, allowing excess to drip back into the bowl. Arrange a single loose layer in the basket, leaving air gaps. Do not add loose parchment that could lift toward the heating element.
- Air fry for 4 minutes, then use tongs to turn and separate the ribbons. Cook for another 1–3 minutes, checking every minute, until the edges curl and brown without blackening. Remove thin pieces as they finish. Repeat with remaining ribbons; allow about 18 minutes for three batches, although basket size and ribbon thickness change the total.
- Transfer to a plate in a loose layer and cool for 2–3 minutes. The edges firm as they cool; the centers may remain slightly chewy. Divide into four topping portions and serve promptly.
Nutrition
Serving: 1of 4 topping portionsCalories: 49kcalCarbohydrates: 8.9gProtein: 1gFat: 1.3gSaturated Fat: 0.1gSodium: 185mgFiber: 1.6gSugar: 5.4g
Video
Notes
Yield and timing: Four small topping portions; ribbon count varies. Timing allows roughly three batches. Do not crowd the basket or rely on color alone without checking for scorched edges.
Storage: Best freshly cooked. Refrigerate within 2 hours in a covered container and use within 3 days; ribbons soften. Reheat in a single layer in the air fryer at 350°F, checking each minute, until hot. Cool briefly before serving.
Nutrition: Estimated using 200 g edible carrot ribbons, all marinade ingredients and four portions; some marinade may remain in the bowl. Bread, spreads and sides are excluded. Contains soy and commonly wheat. This vegetable topping is not nutritionally equivalent to bacon.
Cost: Estimated US$1.25 for the batch using prorated ingredient quantities and stated US grocery assumptions; excludes tax, energy, delivery and unused packages.
Video: Tabitha Brown demonstrates carrot ribbons with a maple-and-smoke marinade in an air fryer. Her seasoning uses onion powder and more liquid smoke; this version adds soy sauce and a little oil, omits onion powder, and gives measured batch guidance. Follow this card for its quantities.
