Carrot Snack Sticks

Name: Carrot Snack Sticks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30 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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
30 sticks
Calories
25 kcal
Course
Side Dish, Snacks, Lunch
Cuisine
American

Carrot Snack Sticks

Soren Carlson

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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.

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Ingredients

Servings

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)

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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.
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.