Here's a great recipe for Carrot Crackers from my newest cooking website obsession, Weelicious. They're easy to make and super tasty. I make them with Weelicious's Veg-Wee Dip for dipping. I bought the Spike seasoning at Sprouts and use it for EVERYTHING! This is such a hit with the whole family!
Check out the video HERE
Carrot Snack Sticks (Makes about 30) --see Zucchini variation below
1 Cup All Purpose Flour
2 Tbsp Parmesan Cheese, grated
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Carrot, finely shredded and thin
2 Tbsp Canola or Vegetable Oil
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
4. 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 tsp of oil to the dough and work it with your hands forming a ball until it comes together.)
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.
6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
8. Cool and serve.
Check out the video HERE
Carrot Snack Sticks (Makes about 30) --see Zucchini variation below
1 Cup All Purpose Flour
2 Tbsp Parmesan Cheese, grated
1/2 Tsp Baking Powder
1/2 Tsp Salt
1/2 Cup Carrot, finely shredded and thin
2 Tbsp Canola or Vegetable Oil
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
4. 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 tsp of oil to the dough and work it with your hands forming a ball until it comes together.)
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.
6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
8. Cool and serve.
**Zucchini also tastes GREAT in this recipe. I actually like it a bit better than the carrots. I read the comments section on Weelicious for this recipe and found some other users use Zucchini and gave some great advice on how to properly prepare it. This is what I do:
1. Using the large holes on the cheese grater, I grate a large Zucchini
2 Toss about a tsp of salt with the Zucchini and let it sit in a strainer for about 30 minutes - pressing down occasionally
3. I press the zucchini between some paper towels after they get done draining Then use just as the carrots in the above recipe.
