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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.
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 just made my 2nd batch, and they are amazing!!! My 1st try, I made the mistake of using a mini food prep to shred the carrots and they come out well at all. But when I used the microplane they came out perfectly!! I suspect because you need more carrots to yield a 1/2 cup when using the microplane, so the dough is moist and easy to work with. They are so good!! I hope I don’t eat them all before my son waked up from his nap, lol!
Thank you for this recipe. My 18 month old daughter does not eat ANY vegetables, she was grabbing these off the table and shoving them in her mouth! You really should have a cookbook I would buy it. I am excited to try more of your recipes.
Made these this morning. Added water to get the dough to work. Considering adding 1 c. of carrots next batch.
Overall very tasty though. And a pretty low-key project for my 3 year old to help with!
I love the picture! I’m so happy he loved them! If its ok, I will be sharing this picture on our facebook page for other moms to see 🙂
Do these freeze well after being baked?
Hey! I did this recipe yesterday and the flour doesn’t seem to come together to a dough. I had to add milk and egg. Didn’t thought of adding water because i was afraid it would lose its taste
Awesome!!!!!! I’m so happy to hear that!
Holy Cow! I just made the carrot snack sticks for my (almost) 2-year-old son, thinking to myself “eh. If he doesn’t eat them it didn’t take that much of my time or ingredients”. I have a picky, picky eater, so I honestly didn’t even think he’d try one. Well, he did and I can’t believe he’s eaten 6 of them already! And it has a vegetable in it! The only other time he’ll eat a vegetable (also carrot) are in your carrot pancakes. I am so thankful for your website everytime I make something healthy for him and he actually eats it. I also love that the recipes are delicious and the whole family can eat them.
I used grated parm that I bought from Trader Jo’s 🙂 They are soo good!
What kind of parm cheese do you use? Does it need to be freshly grated or could I use the pre-shaved parm cheese in the small tubs? I am excited to try these!!
These sound soooo good! I’m trying to make them right now, but my dough turned out VERY crumbly and I’m trying to cut them into sticks but they don’t stay together at all. I’m not sure what else I could do?
I used All-purpose flour, finely shredded carrot, and freshly grated parmesan. Added a tad more oil, but still very crumbly.
I think the trick to the dry dough is to let it rest longer. It seems to absorb the moisture. I made two batches and the second was not as dry after sitting for the 15 minutes.
I’m sure beets would work good too! If they are a little watery just use a paper towel to drain some of the liquid in the beets then toss them in. Such a great idea!!
Do you think there’s any chance beets would be an ok substitute for carrots? Is that a huge stretch?
(I made them with carrots and my son did like them. I’m just trying to find ways to get more veggies in this kid. He’s killing me and he’s only 1!)
These are amazing! I used seasoned salt and made them a bit thicker. I also served them with ranch dressing. Remind me of Pokey Stick.
These are a HUGE hit (with all of us) at our house. Thanks for the great recipes, Catherine!