Carrot Bacon became an online quarantine favorite, and for good reason. It’s exactly what it sounds like: thinly sliced carrots tossed in a sweet, savory, smoky, sticky glaze and crisped until they echo bacon’s texture and flavor. In my version I use pre-sliced carrot chips for speed and consistency—these cook evenly and give you perfect results every time.
Instead of pressure cooking, this recipe uses an air fryer method inside an Instant Pot with the Air Fryer Lid. The lid’s broil setting crisps the glaze and creates caramelized edges while keeping the inside pleasantly tender. The result is almost like a sticky, smoky carrot candy that makes a unique snack or side.
Start with two large carrots. Peel and slice them on the bias (diagonally) into chips about 1/8 inch thick. If you prefer, use a 1-pound bag of pre-sliced carrot chips—many stores carry ridged varieties that hold the glaze nicely.
Make the glaze by combining pure maple syrup, a soy-free alternative such as liquid coconut aminos or low-sodium soy sauce, liquid smoke for that smoky backbone, seasoned salt, and garlic powder. Whisk these ingredients until well combined. The maple syrup provides sweetness and helps the glaze caramelize; the aminos or soy sauce add umami and depth, while liquid smoke delivers the bacon-like aroma.
Place the Instant Pot liner in the cooker and add the air fryer basket. If your basket includes a metal partition, set it in place so the carrot chips sit closer to the lid’s heating element—this helps them brown more efficiently.
Arrange the carrot chips in a single layer in the basket. Brush them lightly with the glaze—you want an even coating, not a heavy pooling of sauce. A light coat is enough to create glossy, caramelized chips once broiled.
Attach the Air Fryer Lid and use the Broil setting (about 400°F) for 5 minutes. When the timer ends, carefully place the hot lid on its resting stand, flip the carrot chips, and brush the other side with more glaze. Return the lid and broil for another 5 minutes, or until the chips reach your desired level of crispiness.
Remove the basket, let the chips cool briefly so the glaze sets, and transfer them to a serving plate. They’re fantastic warm but also keep well at room temperature for snacking later. Make multiple batches if you’re serving a group—just avoid overcrowding the basket so each chip crisps evenly.
These Carrot Bacon Chips are sweet, savory, smoky, and delightfully sticky—an inventive alternative to conventional chips or a fun side for salads and sandwiches. They’re also a lighter, vegetable-forward snack that still delivers indulgent flavor.
Instant Pot Carrot Bacon Chips (Air Fryer Lid)
5 minutes
10 minutes
15 minutes
Ingredients
- 2 tablespoons pure maple syrup
- 1 tablespoon liquid coconut aminos or low-sodium soy sauce
- 2 teaspoons liquid smoke
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 2 large carrots, peeled and sliced on the bias into 1/8-inch chips (or one 1 lb bag of pre-sliced carrot chips)
Instructions
- Combine the maple syrup, coconut aminos or soy sauce, liquid smoke, seasoned salt, and garlic powder in a bowl and whisk until smooth.
- Place the Instant Pot liner into the cooker and insert the air fryer basket. Position the metal partition if your basket includes one to bring carrots closer to the heat source.
- Arrange the carrot chips in a single layer in the basket. Brush the glaze over the top side evenly.
- Attach the Air Fryer Lid and select Broil (about 400°F) for 5 minutes. After 5 minutes, remove the lid carefully, flip the chips, brush with more glaze, and broil another 5 minutes or until desired crispness is reached. Let cool briefly before serving.
Jeffrey’s Tips
Check for crispness often—air fryers and ovens vary. If the basket becomes crowded, cook in batches to ensure even browning. This recipe also works in a standard air fryer or in an oven set to 400°F; just watch closely to avoid burning.