Delicious and perfectly flavored baked celery root fries (also known as celeriac chips), made using only four ingredients. This recipe is paleo-friendly, whole 30 compliant, low carb, and keto.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites, at no extra cost to you.
Jump to:
what is celery root (celeriac)?
Celeriac, also known as celery root is the root of the celery plant. A nutritious vegetable that is seeing less and less usage in today's kitchen, it was used in ancient times as a vegetable as well as for seasoning purposes. The Romans treasured it as a great anti-depressant. Its popularity declined in the middle ages before it made its reappearance in Italy during the 17th century.
It is mostly consumed in Europe where it is also mostly cultivated. Also, it is cultivated all year round and gets particularly cheap during the fall and wintertime (somewhere between September and March). The roots tend to vary in size ranging from that of a pear to the size of a honeydew melon.
ingredients
This segment explains the best ingredients for making celeriac chips and possible options for substitution. For measurements, see the recipe card provided at the bottom of this page.
You only require four simple everyday ingredients to make these oven-baked celery root fries:-
- Celeriac (celery root): when buying, select one that feels heavy for it's size and doesn't have dents or dark-brown discolorations, a common sign for overripe roots. For this recipe, I would advise you to pick a medium-sized one as it is much easier to work with when cutting.
- Seasoning: salt and ground sweet paprika. These are easily available to buy at most local supermarkets and farmers' markets.
- Olive oil - but you can also use your favorite cooking oil.
how to peel celeriac
Peeling and cutting celery root is actually easier than you may think. I know, this knobby root can look intimidating but trust me, it is very simple.
Peeling: first, start by cutting off each end so you end up with a flat base, which makes it easier to work and prevents it from slipping during peeling. It also makes the cutting process easier.
Next, lay the celeriac on a clean chopping board. Using a chef's knife, start from the top and peel it lengthwise. Alternatively, you can cut it into halves, cut again so you end up with quarters, then proceed on to peel.
Cutting: to cut into chips or fries, first slice the celery root into quarters and then slice these into smaller slices each about ¼ to ⅜ inches in size (0.64 - 0.95 cm) thick. If you prefer shorter fries or chips, slice again cross-sectionally in the middle. You can also cut into other types of cuts such as cubes, and use them in other recipes.
how to make celeriac chips
This section gives a summarized step by step breakdown of how to make Moroccan Zaalouk. A detailed recipe card has been provide at the bottom of this page.
- Peel and slice the celeriac (as per the instructions above). Next, preheat the oven for 5 minutes at 400°F (about 200°C), using the conventional oven settings.
- Place the peeled celery root fries in a medium-sized bowl and toss with oil, salt, and paprika to season.
- Arrange the chips on a lined baking tray - try as much as possible not to overcrowd them, so they crispen up properly.
- Bake: for approximately 30-35 minutes then serve.
serving suggestions
Serve these celeriac fries with some homemade No-tomato Guacamole, Oven-baked Chicken Drumsticks, Filled Omelette, Ketchup, and Barbecue sauce. Seeing that this recipe is low-carb, you can also pair them up with your favorite sugar-free and keto-friendly sauces.
refrigeration and freezing
- In the fridge- store uncut celeriac in the vegetable compartment of the fridge. However, avoid storing it next to other vegetables as it tends to get spoiled quickly. Once cut, wrap using a plastic wrap or an airtight container and store in the fridge for about 3 days.
- Freezing - to freeze, blanch by boiling in hot water for 2-3 minutes then transfer to a bowl with ice-cold water to stop the boiling or cooking process.
useful tips
- Take care not to store celery root together with other vegetables as it tends to go bad quickly.
- Spread the chips as much as possible in the baking tray, to enable them crispen up.
- You can save time by making the celeriac fries or chips ahead of time. To do so, proceed to peel and slice the celeriac in the normal way then blanch the cut fries in a pot of salty water for about 2 minutes. Next, transfer to a bowl filled with cold water and ice cubes to stop the cooking process. Place in Ziploc bags or an airtight container. Store in the freezer. When stored properly, peeled uncooked celeriac will keep in the freezer for up to10 months.
frequently asked questions
It has a taste that tends towards that of parsley mixed with celery, and, bears a very strong aroma. Late harvested celery roots have a stronger aroma than those harvested earlier. I absolutely recommend using spices and herbs to enhance the taste and flavor, when cooking or baking.
You will normally find celeriac or celery root at your local farmers' market. Most supermarkets will also have it, especially during the colder months of fall (autumn) and winter. Alternatively, you could search online for local suppliers near you.
Celeriac has several uses in today's kitchen. You can make mash from it just as you would with mashed potatoes, make fries or chips, hash-browns, make remoulade using it, soups or gratins. It can also be distilled to produce essential oils from which liquors can be made. Grate and eat raw as a salad.
Celeriac does turn brown once cut hence it is important to store it properly (see how above). Some people also prefer to store the cut celeriac in a bowl of water with a squeeze of lemon juice in it. The bowl is then covered with plastic wrap or an airtight lid. You may, however, lose a few vitamins storing it like this.
Great news, you have made it this far which means you probably made or are making this baked celeriac chips (fries) recipe! It would go a long way if you could leave a ⭐rating on the recipe card or comment in the comments section below.
Feel free to follow me on my social channels! Tag me @weeatatlast (formerly paleolowcarbkate) on Instagram, pin it on Pinterest, or like on Facebook for the latest updates! Don't forget to subscribe to my YouTube channel or our Newsletter for regular recipe notifications!
📖 Recipe
Baked Celeriac Chips or Fries
Video
Equipment
Ingredients
- 15.8 0z raw celery root about 450g
- 1½ teaspoon sweet paprika
- 1 teaspoon salt
- 2 tablespoon olive oil
Instructions
- Pre-heat the oven to 400 degrees F (200 degrees C) conventional oven setting.
- First, start by cutting off each end so you end up with a flat base. This makes it easier to work and prevents the celeriac from slipping during peeling. Lay it on a board and use a knife to peel it lengthwise. Alternatively, slice the celeriac or celery root lengthwise in the middle to get halves, then into quarters. Using a knife, a potato, or a vegetable peeler, proceed on to then peel each quarter.
- Once peeled, slice into smaller chunks and cut these again so you end up with fingers (chips or fries), each about a ¼ to ⅜ inch in size.
- Transfer the cut slices to a medium-sized bowl. Toss with olive oil, salt, and paprika to season.
- Place the seasoned fries on a lined rack or baking tray. Spread them out, trying as much as possible, so they crispen up properly. Bake for about 30-35 minutes, until slightly crunchy on the outside but soft on the inside.
- Serve these celeriac chips with your favourite main dish, salad or dipping sauce.
Notes
- Take care not to store celery root together with other vegetables as it tends to go bad quickly.
- Spread the chips as much as possible in the baking tray, to enable them crispen up.
- You can save time by making the celeriac fries or chips ahead of time. To do so, proceed to peel and slice the celeriac in the normal way then blanch the cut fries in a pot of salty water for about 2 minutes. Next, transfer to a bowl filled with cold water and ice cubes to stop the cooking process. Place in Ziploc bags or an airtight container. Store in the freezer. When stored properly, peeled uncooked celeriac will keep in the freezer for up to10 months.
Amanda Dixon
These baked celeriac chips came out great! They had such a nice crisp texture, and I just love that herbal flavor of the celeriac. Super easy too!
Addison
I love this healthier version of a classic! So yummy!
Beth
Celeriac is new to me, and I think making it into fries would be a good introduction to it. Thanks for all the helpful tips and tricks.
FOODHEAL
I have come to love celeriac and yes, baked celeriac taste so good. It's a really healthy alternative to french fries. I love them
Kate Hahnel
Yes indeed! It is a vegetable that should be on our table more often!
Leslie
I learned a lot reading through your post. I love that you added the nutritional info to this. Makes me super eager to try!
Kate Hahnel
Thank you very much! I agree it makes a whole of difference having it there.
Veronika
Wow! Thank you for providing so much information about this recipe! It looks so delicious but healthy, definitely will need to try it!
Adriana
I have enjoyed celery root raw but never would have thought of making fries with it. This is genius cannot wait to try it!
HEATHER PERINE
I still haven't tried celeriac! But I love the idea of making them into "fries". I bet this would be delicious dipped into guacamole YUM 🙂
Lauren Vavala
I've never tried celeriac root before but I have heard that it is really good, These look tasty and I like that the carb count is lower. I definitely need to try this soon.
Kate Hahnel
Let me know how you like them!
Healing Tomato
This is the best idea I have seen for fries! I have never thought of use celery root to make fries. I know kids who will flip for these fries.
Kate Hahnel
I agree! A great way to have kids eat their veg!