192 8691

Carrot Snack Sticks

June 3, 2010

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!

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!


We used this to make this recipe:

Carrot Snack Sticks  (Makes about 30)

  • Prep Time:10 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 25 minutes,

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons parmesan cheese, grated
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup carrot, finely shredded and thin
  • 2 tablespoons canola or vegetable oil

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Combine the first four ingredients and stir to combine.
  3. 3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
  4. 4. Add the oil and work with your hands to bring the dough together.
  5. (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 tsp of oil to the dough and work it with your hands forming a ball until it comes together.)
  6. 5. 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.
  7. 6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
  8. 7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
  9. 8. Cool and serve.
  10. ** Recipe can easily be doubled
  11. 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 7-8, adding an additional 2-3 minutes baking time.
  12. VIDEO FOR MORE HELP : Carrot Snack Sticks Program

Related Recipes

Comments






  1. Crystal

    January 20, 2013 at 2:57 pm

    My son is allergic to corn and milk. Is there an alternative for the parm cheese? Could I just leave it out, or would it not stick together?

    • catherine

      January 21, 2013 at 12:23 pm

      The cheese adds tons of flavor! You could leave it out or replace it with nutritional yeast (which tastes like parmesan cheese)!

  2. Pingback: Carrot Snack sticks! | The Chiz Biz

  3. morgan

    October 15, 2012 at 12:45 pm

    Has anyone calculated about how many calories per stick?

  4. Gretchen Randall

    October 14, 2012 at 3:13 pm

    I was so excited to try these but could not get the dough to come together even after adding extra oil. Not sure if my carrots were not thin enough or what the issue was…

    • catherine

      October 15, 2012 at 12:15 pm

      Here is the video for this recipe, maybe it’ll help! http://weelicious.com/2010/08/14/carrot-snack-sticks-program/
      And here is the grater that I used: http://astore.amazon.com/weelicious-20/detail/B00280MAEE A normal box grater will probably make the shredded carrots too big. Also, you really need patience and just keep mixing and kneading the dough until it comes together. What you’re doing when you mix it by hand it getting all the natural moisture of the carrots to squeeze out and mix into the dough, this also helps the oil absorb into the dough to help it come together.

  5. brookejc

    September 29, 2012 at 7:00 am

    They did not turn out anything like the photo. Ended up rolling into balls. My son is eating them but it didn’t yield too many balls. I’ll try it again soon.

  6. Kelly S.

    September 24, 2012 at 5:06 pm

    Made these tonight. I thought they were delicious and tasted like a cross b/w pie cust and cheez-its, but I couldn’t even get my picky 4 yr old to try them. Oh well…win some, lose some.

  7. addu

    August 16, 2012 at 10:44 am

    I made these yesterday originally for my 8 month old twins to eat while the rest of the family eats dinner, but they didn’t get many sticks. Every one loves them. Even my five year old picky eater, liked them so much she wanted to take one for each child in her kindergarten.
    I was so eager to make them that I didn’t watch the video until in half way through the prosess and then I realized that my carrots were too coarse so I just put them in the food processor covered in the flour but it didn’t matter, It all came well to gether and they are very yummy.

  8. Leesh

    July 8, 2012 at 1:35 pm

    These turned out kind of dry and doughy for me. They did taste like goldfish crackers kinda…..sorta….

  9. lovinafarmboy

    June 5, 2012 at 3:34 pm

    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?

  10. CPug

    April 28, 2012 at 1:57 pm

    I must not have done this correctly or I clearly don’t have the “touch”… After following all of the steps my “crackers” came out looking yummy enough…but they tasted like flour???

    • Elle

      June 26, 2012 at 7:34 am

      Mine did too! … I have no idea what I did wrong. My son and dogs loved them anyway though LOL

  11. Elle

    April 5, 2012 at 10:29 am

    My oven is out of commission for the time being … what temperature do you recommend when using a toaster oven?

    • catherine

      April 5, 2012 at 2:09 pm

      My toaster oven can get up to 350 so that should work just like in the oven. :)

  12. Pingback: New Years Resolutions, 2012!

  13. Jennifer

    December 6, 2011 at 2:58 pm

    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.

  14. Pingback: perder kilos

  15. Crissy

    September 8, 2011 at 6:13 pm

    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!

  16. susie

    July 30, 2011 at 10:29 am

    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/

  17. Pingback: The Not-So-Sneaky Chef « Emphasis on Joy

  18. SC

    July 21, 2011 at 1:21 pm

    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…

  19. LoriinCali

    July 14, 2011 at 12:10 pm

    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.

  20. Jaime

    June 19, 2011 at 12:15 pm

    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:)

  21. Stephanie

    May 27, 2011 at 5:27 pm

    Would it still work without adding Parmesan cheese?

    • catherine

      May 27, 2011 at 5:32 pm

      Might be a bit bland without the parmesan, does your child have a dairy allergy?

  22. Katie Trumbauer

    April 5, 2011 at 2:31 pm

    Just made this with my daughter (3 yo) and we loved them, they were gone in a hour!!!

  23. Dani

    March 20, 2011 at 8:25 pm

    First, thanks so much for all the work you do to help us moms who really care about what goes into our little ones offer delicious, healthy meals and snacks to our kids.

    Second, I made these today and they were awesome!

    Third, could I use beets for this recipe? Would I just use the plain beet uncooked, shredded?

    Thanks!

  24. Nicole

    March 7, 2011 at 9:28 am

    Would the shredded carrots they sell at the grocery store work? or do they need to be smaller/thinner than that?

    • catherine

      March 8, 2011 at 3:13 pm

      No, they need to be smaller and thinner. Do you have a microplane at home?

      • Nicole

        March 16, 2011 at 3:39 pm

        I just peeled them with a peeler and then tossed that part and just kept on peeling..so they were very thin. It worked pretty good I did add a little more oil and some water because it just didn’t ever look like dough. They tasted great though!

  25. Star

    March 1, 2011 at 5:03 pm

    added a couple TB of pesto to this today and it was FANTASTIC! i’m addicted to your blog! these are also wonderful dipped in edamame hummus . . which is what i started out making today . . and then needed something to go with . . . :)