Heat a medium soup pot or deep sided skillet over medium-high heat. Add a drizzle of EVOO and the bacon. Cook bacon until brown and crisp. Remove bacon to a paper towel-lined plate and reserve.
Drain off all but 2 tablespoons of remaining fat. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2 inch wide. Add the chips to celery and stir.