Carrot Bacon

Serves 4-6

This is a great healthy snack to make for a few days ahead, especially if you are meal prepping. The Dijon, vegan honey, sesame oil and soy sauce give a rich taste to the vegetable and will definitely surprise anyone that is sceptical towards carrot chips or ‘bacon’. If you want to make this extra authentic use a small amount of liquid smoke (a substitute for cooking with wood smoke). It is quite concentrated so ½ teaspoon will be enough to add to the mix before baking.

• 3-4 carrots, sliced into thin strips • 1 tbsp sesame oil

• 1 tbsp vegan honey

• 2 tsp soy sauce

• 1 tsp Dijon mustard

1 Preheat the oven to 200°C/400°F/Gas 6. Spray a baking sheet with non-stick spray and set aside.

2 Use a mandolin to slice the carrots lengthwise into thin strips. Be careful not to break the strips.

3 Combine all the ingredients except the carrots in a medium-sized bowl. Whisk them until smooth.

4 Brush both sides of the carrot strips with the mixture.

5 Spread the coated carrots on the prepared baking sheet and put them in the oven. Bake for approximately 10 minutes and take them out. Flip each carrot slice and return to the oven. Cook for 5-10 more minutes or until the slices get lightly brown and get them out of the oven.

6 Leave them uncovered until they are completely cool. You can cover them or put them in a paper bag. Store them at room temperature.

Recipe by Ligia Lugo, culinary expert, recipe developer and co-founder of The Daring Kitchen, thedaringkitchen.com, @ligialugoreal.