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.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 110 kcal
🌍 Cuisine Modern / Fitness

Ingredients

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

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!

Ingredients

  • 2 large celeriac
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp ground pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika