Carrot Snack Stick are a homemade treat that gets a vegetable in every bite and will replace the store bought stacks you rely on.
PinI 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!
PinComing 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.
Made these today with my three year old. We subbed in 2 containers (7oz) baby carrot food and added an extra 1/2 cup oatmeal baby cereal to the recipe. Also used butter as our oil because I only had olive oil on hand… Waiting for them to cool as we speak 🙂
These are so yummy and simple. I used 3tbsp of coconut oil & followed the instructions to the letter. The dough isn’t hard to make at all, so if anyone reads this don’t listen to the negative comments very simple to make & my 16 month old loved them 😉
Hi could i find out whats the shelf life of these? am thinking of making a big batch. Also whats the best way to store them. Thanks in advance 🙂
[…] I want to try Carrot Snack Sticks ham and split pea soup spinach avocado pasta veggie pancakes fruit and veggie pops fried vermicelli […]
We have a wheat allergy and wondering if you have tried this using a gluten free flour – and if so, any tips or suggestions would be great.
Any recipe that gets my vegetable-averse 16-month-old to get a vegetable in that body is ok by me! He’s reaching for more. Score! I did not have Parmesan so I used shredded mozzarella and I added that extra tsp of oil and I found that to be just right. I think they have a nice light carrot flavor. I’m not too hung up on needing recipes to taste like vegetables. My 4-year-old survived on weelicious muffins for a couple years and now he eats all kinds of plain fruits and vegetables. Thanks for all your wonderful ideas Catherine!
Love this !!!!! I made 3 batches because my husband loved them as well. I used a food processor for most of the prep work. I like larger bits of shaved parm cheese so I mixed that part by hand. Ill be share this on my blog as well as other social media sites.
I just made these..I read other mentioned the watched the video I didnt even see a video so I didnt get to watch it..however I definitely had to add more oil..they dont taste much like carrots but in way that is kind of a positive bc my daughter prob wouldnt have ate them then..they taste more like a breadstick or dough like cracker..kind of dry..what I did to make it better was serve it with a dip..I mixed a little bit of peanut butter with some of our stoneycreek organic apple yogurt and a dash of chia seeds..and the munchkin gobbled it all up!
I just made these today and they are AWESOME! They taste like goldfish crackers (which I do not buy because I may or may not eat the whole bag). Glad I watched the video first to see how long you actually worked with the dough. My super picky 5 year old ate them and I had to hide them from her so she wouldn’t eat them all. My other 4 kids really enjoyed them as well.
I used my microplane grater for both the cheese and the carrots. I don’t know if the type of parmesan you use makes a difference but I used Parmigiano Reggiano that I grated myself and not pre-grated stuff. I guess my suggestion to people is just to knead, squeeze, push, squeeze, knead, squeeze, etc. …It will eventually come together. Patience my friends….patience. (and maybe make sure you don’t have packed down flour when you measure it)
Jen,
I haven’t tried this recipe, but I have tried many many other weelicious recipes, and trustme, they’re great! Both for my toddler and us adults.
I just made the dough for these, and I don’t even think I’m going to bake them. FIrst of all, 2 tbsp of oil is not enough to moisten a whole cup of flour. Secondly, The dough just tastes like salty flour, which some other commenters noted. This is the first weelicious recipe I’ve tried, and I’m wondering if the others are any good or not.
Has anyone tried these with a different vegetable? Carrots are easy to get my daughter to eat, but would love to find an easy portable snack that has other veggies. Thanks!
How many of these sticks would you consider to be a serving? My son is 19mo. Thank you!
[…] I am on a quest. I may not be successful, but I’ll go down trying. I will find a way to sneak more vegetables into my husband and mini-ion 1. Both mini-ion 2 and I love many different types of veggies. She’ll eat just about anything I eat. Mini-ion 1 used to be a lot more adventurous, but I fell apart on the “keeping him in healthy food” job when I was pregnant and moving us out of our house, into my father-in-law’s house, into our new house, then having a baby. Still tired just thinking about it. My husband has the “interesting” food philosophy. He only wants to eat food that grows over 4 feet high (corn) or in the ground (potatoes and onions). All the rest of it is food that his food eats. The one exception is spinach. It’s a challenge for sure. Today, I attempted a recipe from weelicious (a truly fabulous food site that irritates the crackers out of me because her kids eat such awesome food, more awesome than I’ve ever eaten!): http://b12.ba4.myftpupload.com/2010/06/03/carrot-snack-sticks/ […]
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.
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