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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:

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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
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Comments






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  1. nyca5124

    June 7, 2013 at 3:29 pm

    Reply

    These did not work for me. The dough was very dry and crumbly so I added a few teaspoons of oil more. I used half whole wheat flour, and half all purpose. I grated the carrots very finely, though may have been a tad bit short of half a cup. I just took them out of the oven. They don’t taste like much at all, mostly flour. I won’t serve these to my son. But I’m looking forward to more recipes from Weelicious, which I love.

  2. Katie

    May 27, 2013 at 2:32 am

    Reply

    My dough form very fast and roll out really well. I did 1/2 wwf n 1/2 all purpose, spoonful of ground flaxseed, extra 3-4 tbs mix of parm n cheddar, extra spoonful of wet shredded carrots. End up only need 1tbs of oil. First batch slightly burn so might need to adjust temperature on my oven next time but tasted great will see how 13 m old picky daughter like it lol

  3. eblawrence

    May 25, 2013 at 4:56 pm

    Reply

    My 1 y.o. daughter absolutely loves these! I used a 1 cup of whole wheat flour and found that the dough forms faster, but they are not as crunchy, so I did (as I think someone else mentioned) a 1/2 cup whole wheat flour and a 1/2 cup of all-purpose flour gave just enough crunch and still the dough formed MUCH quicker than when I used just all-purpose flour. Also, the smaller the carrots, the better they form. Thanks for such an amazing recipe!!!

  4. cnafis

    May 9, 2013 at 9:23 pm

    Reply

    Just made these because my one year old is going through a phase in which he wants to only eat crunchy foods. I thought I followed the measurements correctly, but only ended up with about 16 sticks. THEY ARE STILL YUMMY THOUGH! :) I’ll try again soon and roll them out thinner. Thanks for sharing!

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  8. Amy L.

    March 27, 2013 at 12:55 pm

    Reply

    I’ve heard bad things about Canola & Vegetable Oil. Do you recommend another type of oil to use in this recipe such as Olive or Coconut, etc.

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  10. Crystal

    January 20, 2013 at 2:57 pm

    Reply

    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

      Reply

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

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  12. morgan

    October 15, 2012 at 12:45 pm

    Reply

    Has anyone calculated about how many calories per stick?

  13. Gretchen Randall

    October 14, 2012 at 3:13 pm

    Reply

    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

      Reply

      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.

  14. brookejc

    September 29, 2012 at 7:00 am

    Reply

    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.

  15. Kelly S.

    September 24, 2012 at 5:06 pm

    Reply

    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.

  16. addu

    August 16, 2012 at 10:44 am

    Reply

    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.

  17. Leesh

    July 8, 2012 at 1:35 pm

    Reply

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

  18. lovinafarmboy

    June 5, 2012 at 3:34 pm

    Reply

    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?

  19. CPug

    April 28, 2012 at 1:57 pm

    Reply

    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

      Reply

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

  20. Elle

    April 5, 2012 at 10:29 am

    Reply

    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

      Reply

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

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  22. Jennifer

    December 6, 2011 at 2:58 pm

    Reply

    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.

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  24. Crissy

    September 8, 2011 at 6:13 pm

    Reply

    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!

  25. susie

    July 30, 2011 at 10:29 am

    Reply

    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/

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