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Carrot Snack Stick are a homemade treat that gets a vegetable in every bite and will replace the store bought stacks you rely on.
I never leave my kitchen. I’m constantly in there testing new recipes and trying to come up with fun and delicious ideas I think kids AND parents will both love. The kitchen is also where our family congregates, so the only time I’m not in that room is when I’m sleeping! I don’t mind though. I like to think I spend all my time in the kitchen so you don’t have to!
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Coming up with recipes that will appeal to the whole family is not always easy — especially when it comes to adding vegetables, because kids can be very particular about which vegetables they’ll eat (so can adults, for that matter). You can’t please all the people all the time, but carrots are one vegetable I find most people enjoy. That’s good news since carrots are not only delicious, but they’re also a powerhouse of nutrition, containing a high concentration of beta carotene (a substance that converts to Vitamin A in the body) and are a good source of dietary fiber, Vitamins C and K.
I’ve made these Carrot Snack Sticks for our family and friends several times and they tend to go missing as soon as they come out of the oven. They’re crunchy like a cracker and have a rich, sweet flavor. Even people who turn their noses up at veggies will ask for seconds of this yummy snack treat — and you’ll barely spend any time in the kitchen making them!
The real trick to these Carrot Snack Sticks is your patience. It’s the perfect recipe for getting kids involved cooking and having fun together at the same time. Measure out the ingredients and have little hands mix everything up over and over with their little hands in a big bowl. It’s like a culinary art project. By mixing everything up over and over it helps the small amount of oil to be absorbed into the carrots and flour mixture creating the perfect crumb once baked.
What are some of your families favorite snack recipes? Tell me in the comments below.
Carrot Snack Sticks
Ingredients
- 1 cup all purpose flour
- 2 tablespoons parmesan cheese, grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup carrot, finely shredded
- 2 tablespoons vegetable or canola oil (3-4 tbsp if using regular shredded carrots)
Instructions
- Preheat oven to 400 degrees.
- Combine the first four ingredients and stir to combine.
- Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
- Add the oil and work with your hands to bring the dough together.
- (You really have to be patient with working this dough together so that the flour absorbs the oil. If you are concerned that it is not coming together, just add 1 extra teaspoon of oil to the dough and work it with your hands forming a ball until it comes together.)
- Form the carrot parmesan dough into a flat rectangular disk and allow to rest for 1-2 minutes then roll out 1/2 inch thick on parchment paper or a dry clean surface.
- Using a sharp knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
- Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
Notes
- To Freeze: After step 6, place onto a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label and freeze. When ready, follow steps 7, adding an additional 2-3 minutes baking time.
I was a little lazy and formed tiny balls instead of sticks but my almost 3 year old who doesn’t like carrots ate a ton of them! Thanks for the recipe
Haven’t tried it with zucchini but i think you would have to really squeeze out the water then toss them in the flour.
i bet zucchini would do well in this recipe..any veggie that breaks down easily when shredded.
Just made these and they are terrific! Didn’t add the parm cheese, but substituted about a tsp of nutritional yeast and a little garlic powder instead, and it was fantastic!
I love the variations you did! I think im going to try it!!
I made these tonight without the cheese and they’re pretty good (just don’t look quite as nice as the photo)! I did have to add 2 T of water because the dough was falling apart. I increased the salt (since I figured it would be missing the salty flavor that the parm would have added), but I think they were a little too salty so next time I’ll keep that measurement the same. I also added 1 t Italian seasoning and a dash of garlic powder to make up for the lack of flavor from the cheese and that made it very tasty (I think I’ll add another dash of the garlic powder next time). My 1-year old son and my 60-year old parents loved them just the same! 🙂
I love it!!!
my almost 3 year old just asked for “a bowl of the chocolate chip cookies and a sippy of milk please” – she meant these after trying one 🙂
also.. thought i had parchment.. bah. debating.. tin foil or greased pan. going with greased cookie sheet.
I am making them this second. Used whole wheat flour and shaved parm. Will let you know how it turned out!
I’m not too sure about zucchini because it holds so much water, but its worths a try! I think you would have to de-seed it then shred it and drain the liquid then toss it into the flour.
Do you think this would be good with any other type of veggie? Maybe shredded zucchini?
Yes that would work great!
Do you think shredded parmigiano reggiano would work instead of grated parmesan?
I have been looking for a veggie based snack option for my 16 month old!!! He isn’t to the point yet of just eating raw veggies and I’m tired of giving him just crackers & cheese. Would love to see more veggie snack options that aren’t in the raw form!!!!! LOVE the website!!!!
The first batch we made was gone in less than 2 hours they are so good! If you have leftovers which I wouldn’t imagine, you can just store them in an airtight container, they will stay crunchy.