Carrot Bacon. That’s Right. Carrot Bacon.
No doubt you, because you are trendy like that, have already had kale chips (and very delicious they are, too!). But I bet you haven’t had carrot bacon. Invented by a culinary genius named Kent Brewster, it couldn’t be easier to do.
Peel some beautiful big carrots. Use your vegetable peeler to slice long planks off–or if you have a fancy mandoline and aren’t afraid to use it, go ahead. You want pieces of carrot about the size and thickness of raw slices of bacon.
Maitre Brewster recommends a deep fryer, which is great if you have one. I don’t, so I just used a skillet and some canola oil. BE CAREFUL, no matter what method you use.
Fry your carrot slices until they are quite brown and crispy. Drain them on paper towels. Sprinkle with kosher salt (or, if you really want the complete bacon experience, with some smoked salt), and then eat them all. The kids will scoff, initially. If you’re smart, you’ll let them. I kept saying, “No, seriously, it’s really, really good.” And then they tried it, and there wasn’t any left for me.