5 from 42 votes
Baked Celeriac Chips or Fries
Baked Celeriac Chips offer a low-starch alternative to traditional fries, using celery root cut into finger-sized pieces seasoned with paprika, salt, and tossed in olive oil. Baking crisps the edges while keeping the interior tender, resulting in flavorful vegetable chips with a mildly sweet and earthy taste, ideal as a side dish.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
66 kcal
Course:
Side Dish, Lunch, Dinner
Cuisine:
European
Ingredients
- 15.8 z celery root about 450g, raw
- 1½ teaspoon paprika sweet
- 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.
Cup of Yum
Notes
- Spread the celeriac chips in a single layer on the baking tray to ensure they crisp properly.
- To prepare ahead, peel, slice, blanch for 2 minutes in salted water, then cool in ice water before freezing in airtight containers.
- Properly stored peeled and uncooked celeriac can keep in the freezer for up to 10 months.
- Store celery root separately from other vegetables to prevent rapid spoilage.
Nutrition Information
Calories
66kcal
(3%)
Carbohydrates
1g
(0%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Sodium
586mg
(24%)
Potassium
29mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
369IU
(7%)
Vitamin C
1mg
(1%)
Calcium
4mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 66
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 586mg | 24% |
| Potassium | 29mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.