- Why did it get soft, not crispy?
- You put too many chips in the tray, and they steamed from the moisture, didn't roast. Leave them space!
- Why did the edges burn?
- Celeriac sugar content can be higher than potatoes, so it browns faster. Watch the oven!
Celeriac chips
Celeriac is the ugly duckling of the vegetable world that turns into a swan during roasting. Under heat, the starches and sugars in the tuber caramelise, so the raw, earthy taste tames into a sweet, nutty aroma. Excellent low-carb alternative to chips.
Ingredients
2
large celeriac
3
tbsp
olive oil
1
tsp
salt
0.5
tsp
ground pepper
1
tsp
garlic powder
1
tsp
smoked paprika
Shopping List (0)
Equipment Needed
- Large baking tray
- Baking parchment
- Sharp knife
- Mixing bowl
Allergen Information
Celery
Instructions
1
✓
Preheat oven to 200°C (fan). Peel the celeriac and cut into approx 1x1 cm batons.
Tip: Celeriac is hard, use a sharp, large knife, and mind your hands! Cut a base for the tuber so it doesn't wobble.
2
✓
In a bowl toss the chips with the oil and spices. Important that every piece is coated in oil.
Tip: Oil conducts heat, ensuring even roasting and a crispy surface.
3
✓
Spread them out in a tray lined with baking parchment in a single layer. Don't let them touch!
Tip: Overcrowding is the enemy of crispiness. Use two trays if needed.
4
✓
Roast for 25-30 minutes. Shake the tray or turn them over halfway through.
Tip: Turning ensures all sides brown evenly.
5
✓
Serve immediately, as it loses crispiness whilst cooling.
Tip: Garlic sour cream or a chilli mayonnaise fits best as a dip.
Recipe FAQ
Ingredients
- 2 large celeriac
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp ground pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika