Celery Root Chips
These chips -- I use the British term because of the finger thick size of them and because they are not fried -- are a great alternative to the traditional potato version. Celeriac or Celery root has a lovely nutty flavor and makes this a perfect side dish for everything from pan seared fish to a grilled pork chop.
Celery Root Chips Recipe
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(Serves About 2-4)
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Ingredients​
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1 Large Celery Root
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¼ Cup Olive Oil
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1 Teaspoon Kosher Salt
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1 Teaspoon Ground Black Pepper
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1 Teaspoon Garlic Powder
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1 Teaspoon Onion Powder
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1 Teaspoon Smoked Paprika
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Instructions
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Peel the celery root.
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Slice the celery root into slices about ½ inch wide.
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Then cut these slices into chips about the width of your middle finger.
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Bring a large saucepan of salted water to the boil.
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Once the water begins to boil, add the chips and cook for 2-3 minutes.
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Drain the chips.
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Add the olive oil, salt, pepper, garlic powder, paprika and onion powder into a large bowl.
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Add the chips and gently stir them so each chip gets a good coating of the oil and seasonings.
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Line a large baking tray with parchment paper and lay the chips out in rows.
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Cook in a 425 degrees Fahrenheit oven for 15 minutes.
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Remove from the oven and flip the chips over. If you have any have any of the oil and seasoning left over, you can baste them one more time. I use a pastry brush.
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Return to the oven and cook for another 15 minutes, or until golden.
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Drain on kitchen paper to get rid of excess oil.
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Place in a serving dish and sprinkle a little more paprika on the top before serving.
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