Baked Celeriac Chips or Fries

Delicious baked celeriac chips or celery root fries made using just four ingredients!! This healthy recipe is also vegan, keto and paleo-friendly.

Course Dinner, Lunch, Side Dish

Cuisine Continental

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 66kcal

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.

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.