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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 made them and they tasted pretty good. I followed the recipe exactly but they were a little flouery and I couldnt really taste the cheese or the carrots…should I put more cheese in next time or more carrots?
Ok so i made these today, instead of parmesan (and the salt) i used a mixture of steak spice, rosemary and thyme. These are so good and my daughter has been grabbing them off the table 🙂 thanks, they won’t last long, it’s a good thing i have more carrots
Yes I do! Check out http://b12.ba4.myftpupload.com/2008/10/21/cheese-wafers/ ! 🙂
I just made them and I think they turned out great! My kids are eating them up. Do you have any more cracker like recipes? My kids love crackers.
thanks!
I made these today and they came out great. I did have to add a little bit more oil and some water because of how dry the dough was. I also subbed asiago for the Parmesan because it was what I had on hand. I love the bright orange color, my kids just thought it was the cheese, never suspected carrots! I also used mini cookie cutters to make stars instead of cutting into sticks. I love these, my 4yr old called them home made Cheez-its!
Really nice recipe. I’ve been making crackers for my son at home lately, and this is a fun addition (carrot) to the general idea of a cracker recipe. makes me want to try it with spinach as well. Hmmm
There were a couple substitution questions up top. Based on my recent rampant cracker making, I would say that you definitely can use olive oil instead of vegetable oil. It is a healthier oil and usually the taste is fairly mild in the finished product. I usually use olive oil or butter in my crackers.
The whole wheat sub will work, but the texture seems to turn out better in this recipe if you only sub in for half the flour, and use regular white flour for the other half.
Great recipe! thanks again for all the great ideas for kiddo food!
Whole Wheat flour is very dense. The recipes works best with All Purpose flour… it allows it to be crunchy and light when it comes out of the oven.
I made these with whole wheat flour…they didnt form a dough and were very crumbly…any suggestions?
Same thing happened to me!
I just tried to make these, and I’m so disappointed! I don’t know if I did something wrong, but it was nowhere near a doughy texture for me. I added more water and oil, but it was still crumbly. I have no idea how you ladies got a doughy consistency and 30 sticks out of this!
I just made these and I followed the recipe to a T, but something seems off. 🙁 The dough turned out beautifully and I was just sure they were going to be great! They taste very plain and flour-ey. They seem to be the right consistency – crunchy and cooked through, but the taste is missing something. What could I have done wrong? I used a little more carrot than the recipe called for (by accident), would that matter?
After they came out and I tasted them I decided to spray them with a little butter flavored cooking spray and toss them in a tiny bit of brown sugar (I’ve always loved the combo of carrots and brown sugar) and then I put them back in to bake for a few more minutes. They are a little better now but still taste so much like raw flour. Help!
Are you carrots finely shred?
Just tried to make these and they were crazy crumbly to the extent that I figured there was a misprint onthe flour amount. Doubled everything buy flour and they came out perfect.
Are you sure you didn’t mean 1/2 cup flour?
The more finely shredded the carrot is, the better they will turn out. I used a microplane to shred my carrots, they came out nice and thin. as long as you can get the consistency like that, you wont have a problem. But I would test it with a food processor to see how it goes. Let me know the results!
Can I just use my food processor to shred up some carrots? Or do they need to actually be shredded?
My daughter (15 months) will love this, she is a big fan of carrots! I LOVE YOUR WEBSITE! i wish i had found it sooner! i find myself thinking at night.. wonder what she will have tomorrow 🙂 Thanks again!