So you’re trying to cut back on meat… but bacon still haunts your dreams? I feel you. Crispy, smoky, salty—what’s not to love? But what if I told you that you can get those same mouthwatering vibes—without the oink?
Meet your new obsession: Crispy Smoked Veggie Strips.
They’re crunchy. They’re savory. They’re weirdly addictive. And best of all? They’re 100% plant-based. So you can snack guilt-free and still feel like a flavor genius.
Why This Recipe is Awesome
Let’s break it down real quick:
- Crispy like bacon (minus the pig).
- Smoky, savory, and snackable – perfect for topping salads, stuffing into sandwiches, or just eating straight off the tray like the wild snack beast you are.
- Customizable AF (you didn’t hear that 😉) – Spice it up, sweeten it, or keep it classic.
- No weird fake meat vibes – It’s just veggies, done right.
This recipe is vegan-friendly, budget-friendly, and flavor-bomb loaded. Basically, if bacon and veggie chips had a crunchy little plant-based baby, this would be it.
Ingredients You’ll Need
You only need a few things—and most of them are probably already lurking in your pantry.
- 2 large carrots OR 1 large zucchini OR 1 eggplant OR 1 sweet potato
(Pick your fighter—this recipe works with any thinly sliced veggie that can crisp up!) - 1 tbsp olive oil
Just enough to make things golden and crisp. - 1 tbsp soy sauce or tamari
Salty, savory goodness. - 1 tsp maple syrup
For that subtle sweetness—like candied bacon, but plant-based. - 1/2 tsp liquid smoke
This is the magic. If you don’t have it, stop everything and go get some. - 1/2 tsp smoked paprika
For that deep, sultry bacon-like flavor. - Black pepper to taste
Optional but adds a little kick.
Optional bonus extras:
- A pinch of cayenne – For heat.
- Nutritional yeast – For umami bonus points.
Step-by-Step Instructions
Let’s turn veggies into smoky, crispy, flavor-packed strips of joy.
- Preheat your oven to 300°F (150°C).
Low and slow is the name of the crisping game. - Choose and slice your veggie.
Use a mandoline (carefully!) or a sharp knife to cut thin strips—like bacon-strip thin. Long, wide slices work best. - Mix up your marinade.
Combine olive oil, soy sauce, maple syrup, liquid smoke, smoked paprika, and pepper in a bowl. Whisk it like it owes you rent. - Coat the veggie strips.
Gently toss the slices in the marinade. Make sure every piece gets some love. - Line a baking sheet with parchment paper.
Trust me. You don’t want cleanup drama. - Lay the strips in a single layer.
No overlapping—crowded strips = soggy sadness. - Bake for 20–30 minutes, flipping halfway.
Keep a close eye on them—they go from golden to burnt real quick. If some are crisping faster than others, pull them early. - Let them cool on the tray.
They’ll crisp up even more as they cool. Magic.
Common Mistakes to Avoid
- Slicing too thick.
Thick = floppy. Nobody likes a soggy strip. - Too much marinade.
Don’t drown the veggies. Just a light coating will do the trick. - Overlapping on the pan.
Airflow = crispiness. Give those babies some space. - Cranking the oven heat.
You’ll burn the outside before they crisp. Low and slow is your friend here. - Not watching closely at the end.
One minute it’s perfect, the next it’s char. Keep your eyes peeled.
Alternatives & Substitutions
No liquid smoke?
Try smoked paprika + a dash of BBQ sauce for a similar effect. Or toss in a splash of strong black tea for subtle smokiness (no, really).
No maple syrup?
Agave, brown sugar, or date syrup will work. Just don’t go too sweet—it’s a hint, not pancake time.
Want it gluten-free?
Use tamari or coconut aminos instead of soy sauce.
Not into carrots?
Try sweet potato, zucchini, eggplant, even beets. Each gives a slightly different vibe. Carrot = snappy. Eggplant = chewy. Zucchini = crisp-ish but delicate.
FAQ (Frequently Asked Questions)
Does this really taste like bacon?
Let’s not lie—it’s not bacon. But it does hit a lot of the same notes: smoky, salty, crispy, and snack-worthy. Close enough to scratch the itch without the meat sweats.
How long do they last?
Honestly? Not long. They’re addictive. But if you have self-control, store in an airtight container for up to 2–3 days.
Can I air-fry them?
Heck yes! Just lower the heat a bit and keep a close eye. Air fryers = fast = easy to burn. But super crispy results if you nail it.
What can I use these on?
Salads, BLTs, burgers, pasta, breakfast bowls, sandwiches… or just your face, straight from the tray.
Can I double the recipe?
Yep! Just use two trays or batch-bake. And try not to eat them all before they make it to the table.
Final Thoughts
There you go: Crispy Smoked Veggie Strips—your new go-to when you want that bacon energy but none of the actual pig. They’re crunchy, smoky, and surprisingly satisfying.
Whether you’re building the ultimate vegan BLT, topping your mac ‘n’ cheese with a little crunch, or just looking for a snack that feels indulgent but isn’t, this recipe’s got you.
Now go grab a veggie, slice it thin, and turn it into something magical.
Your plant-based bacon dreams just came true. 🥕🔥🥓(ish)