Make a marinade with all the ingredients except for the carrots.
Preheat oven to 350°F (180°C) if using a regular oven.
I hardly ever peel my carrots as they hold many nutrients, but you can peel them if you prefer.
Slice thinly lengthwise with a mandolin or a vegetable peeler.
In a shallow dish, lay the sliced carrots and pour the marinade. Marinate for at least 10 minutes. You may have to work in batches to cover the carrots fully.
Place carrots on a lined baking sheet. Place in the oven for 15-20 minutes until they start bubbling.
Halfway through, flip the carrot slices with your kitchen tongs and add any remaining marinade. Ensure you close the oven while you do that, so the oven doesn't loose its temperature.
As soon as they look like bacon, they are ready; it may take around 5 minutes.
Notes
They may need some extra time out of the oven to harden up and be crispy.If adding oil, add it directly into the marinade.