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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.
Mine didn’t turn out well at all either! The dough never came together even after extra oil… didn’t think to add water. After 15 min. in the oven I had smoky dry cracker looking things. Def. not 30 of them either. Any tips… what did I do wrong?
My toaster oven can get up to 350 so that should work just like in the oven. 🙂
My oven is out of commission for the time being … what temperature do you recommend when using a toaster oven?
[…] Carrot Snack Sticks […]
I made these last night & they turned out great. I substituted barley flour for half of the all purpose, just to give it a little more fiber. I put the whole thing in the food processor to smooth out the big chunks – first the dry ingredients & then the oil. And then I pushed the dough into a ball & it came together. I did cut back the salt & baking powder by about a third, too.
perder kilos…
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I just made my first batch and it didn’t last two hours! When my husband got home from work, he ate them with hummus. It hit me later that it was YOUR hummus recipe! Very yummy together! I guess I’ll have to make more tomorrow!
Oh boy. Messiest food choice we’ve made for our daughter – we blogged about it (with a video), if you’re interested in seeing what you’re in for: http://emphasisonjoy.wordpress.com/2011/07/30/the-not-so-sneaky-chef/
[…] since we’re new to this food thing, we thought we’d try some new things. First recipe: Carrot Snack Sticks. Very few ingredients, photo looks great, and makes a bunch. How could it go wrong? Well, see for […]
Hmmmm… what did I do wrong? I just made 2 batches and it wouldn’t come together! For the first batch I used shredded bagged carrots and it didn’t seem like there was enough water, so I sprinkled a bit in the dough. After adding the oil, it wouldn’t come together. I dumped it out and made another batch, shredding my own carrot (with the mircoplane). After adding the oil, it still wouldn’t come together! The dough balled up into pieces, but wouldn’t stick together. Any suggestions? Thanks…
Just made these yesterday. They are great and all of my kids like them. I used the food processor (previous poster made that suggestion) and used half AP flour and half whole wheat flour. Great, easy snack.
Catherine, I just wanted to thank you for helping keep this mom sane and her twin 14 month olds filled with yummy nutritious foods. My very picky eaters essentially eat only things in cracker form (and are now finally embracing dips), and this has been one of their favorites. They like them even more if I sub half the AP with Whole Wheat, probably because they come out even harder. I’ve also been rolling them out in wheat germ for a secret boost as well.
But I try almost all of your stick or pancake recipes and while they might only take a bite, I am at least enjoying the variety:)
Might be a bit bland without the parmesan, does your child have a dairy allergy?
Would it still work without adding Parmesan cheese?
Just made this with my daughter (3 yo) and we loved them, they were gone in a hour!!!
We have a recipe with beets! 🙂 http://b12.ba4.myftpupload.com/2010/08/16/sweet-beet-cookies/