Carrot Stix

Pat Duran


Now you can munch on these crispy carrot stix , instead of plain carrot sticks.Delicate and delicious!
You need a vegetable peeler to make these paper thin stix as a healthy snack or a garnish for your next salad.
The carrot slices shrink quite a bit when baked, so buy the thickest carrots you can find to end up with wider, sturdier stix.

★★★★★ 1 vote
2 servings
20 Min
10 Min


2 large
wide carrots.peeled
1 1/2 tsp
olive oil more or less
1/4 tsp
plus 1/8 teas. kosher salt
1 pinch
black pepper
original ranch dressing, for dipping

How to Make Carrot Stix


  • 1Heat oven to 350^ and arrange the racks to divide the oven into thirds.
  • 2Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler of mandolin.
    Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated.
  • 3Place the strips in a single layer on 2 baking sheets- the strips can be touching but should not overlap.
  • 4Bake for 6 minutes, then rotate the pans between the racks. Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes.
  • 5Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing. Store in airtight container for up to 5 days when making more.

Printable Recipe Card

About Carrot Stix

Main Ingredient: Vegetable
Regional Style: American