How to Make Celeriac Chips

How to Make Celeriac Chips - Introduction

Celeriac Chips
Celeriac Chips. Photo © Emily Dolson

Celeriac (celery root) is a root vegetable that can be a great lower-carb substitute for potato recipes, as it has about a third of the carbohydrate of potato. In this case, we are making a substitute for potato chips. (More information about celeriac Compare with potato)

How to Peel Celeriac

Peeling Celeriac
Peeling Celeriac. Photo © Emily Dolson

Celeriac can look intimidating to peel, but all it takes is a sharp knife and a readiness to try something new. If the bottom isn't flat, it's good to cut it off so that the vegetable is stable. Then cut the peel off in strips, from top to bottom. If the peel isn't too bumpy, it is sometimes possible to use a vegetable peeler.

How to Slice Celeriac for Chips

Slicing Celeriac
Slicing Celeriac. Photo © Emily Dolson

Unless you have fabulous skill with a knife, a mandoline or similar slicer is almost essential for making celeriac chips. It is vital that you take care to protect your fingers when using this type of slicer (see next step).

Traditional French-type mandolin slicers are great if you do a lot of slicing, but they are expensive. There is a new generation of less-costly slicers on the market now.

In a 2007 testing in Cook's Illustrated Magazine, the OXO Good Grips V-Blade Mandoline Slicer came in first place. The Kyocera Adjustable Ceramic Mandoline Slicer is the one I am using in the photo. It was rated a "Best Buy" (less versatile, but half the price).

How to Protect Your Hands When Using a Slicer

Protect Your Fingers
Protect Your Fingers. Photo © Emily Dolson

It is vital to protect your fingers when using a slicer. Slicers come with hand guards which have little teeth which grip the vegetable. These are the best thing to use with a slicer. To increase the effectiveness of the guard, slice a flat surface on the vegetable for the guard to grip.

Cut-resistant gloves are another protective measure you can take. They are not cut-proof, but are very helpful. You can wear the glove when chopping vegetables and cutting meat as well. I am wearing a Microplane cut-resistant glove in this photo.

Frying the Chips

Frying the Chips
Put The Chips into the Oil Carefully. Photo © Emily Dolson

To fry the chips, heat about ¼ to ½ inch of oil in a pan. Make sure the oil is hot enough before putting in the celeriac. One way to check is to put the end of the handle of a wooden down into the oil. If a lot of bubbles form, the oil is hot enough. If the oil is not hot enough, the chips will be excessively greasy.

Place the chips carefully into the oil. It's safest to use tongs for this. You may find that cutting the chips in half results in more even cooking.

Turn the Chips Over

Frying Chips - Turning with Tongs
Turning the Chips with Tongs. Photo © Emily Dolson

When the chips begin to brown around the edges, turn them over. Tongs are the best tool for this (yes, that big orange thing is tongs).

My Favorite Kitchen Tongs on Amazon:

OXO Good Grips, with a heat-resistant handle, plus they lock to fit easily into a drawer

Drain the Chips on Paper Towels

Draining the Chips
Draining Chips on Paper Towel. Photo © Emily Dolson

Place the cooked chips on paper toweling to drain.

Enjoy Your Celeriac Chips

Celeriac Chips
Celeriac Chips. Photo © Emily Dolson

Celeriac chips are best eaten fresh, as they lose their crispiness after awhile (though they still taste good). They can be partially "revived" in the microwave.

More Information About Celeriac including carbs, glycemic load, serving suggestions, and low-carb recipes.

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