Heat the oven to 350°F (175°C). Line a large rimmed baking sheet with parchment. Peel thin, even ribbons from trimmed large carrots until you have 200 g; save thick centers for another use.

Whisk soy sauce, maple syrup, olive oil, smoked paprika and garlic powder in a bowl. Add the ribbons and toss gently until lightly coated.

Arrange ribbons separately in one layer on the tray. Use a second tray if needed. Avoid adding any pooled coating in thick puddles.

Bake for 8 minutes, then turn the ribbons carefully. Continue for about 4–10 minutes, checking every 2 minutes and removing individual pieces when browned at the edges. Thickness and ovens change the timing; do not wait for every piece to become equally dark.

Let cool for 3 minutes so the edges firm slightly. Divide into four small topping portions and serve promptly. Expect crisp edges with some chewy centers rather than an exact meat-bacon texture.