Low Carb Celeriac & Carrot Crisps. 4g net carbs and low in calories.
Because sometimes we miss crisps so much that we must have an alternative.
And these are soooo delicious, I think you’ll agree that they’re a brilliant alternative to potato crisps.
4g carbs may seem a lot for a snack, but if it fits your macros… why not indulge once in a while?
Slicing the veggies ultra-thinly is essential, so you must have a mandolin slicer or similar gadget to hand. But other than that, it’s just a case of frying batches in good quality oil. You won’t even need salt. They’re naturally delicious as they are.
The Best Frying Oil for Vegetable Crisps
My absolute favourite is organic, expeller pressed, high-oleic sunflower frying oil. Not to be confused with safflower oil. Contrary to what you might read elsewhere, the high-oleic type is neither high in Omega 6 or unhealthy. In fact, seed oils are not UNhealthy, as long as they’re organic and either cold or expeller pressed. The BADDIES are the cheap, ultra-processed, solvent-extracted ones.
Of course, there are better oils, such as coconut oil or extra virgin olive oil, but they’re not suited to frying vegetable crisps.
You may wish to read more about high-oleic sunflower oil HERE. Or check out a comparison table for vegetable oils HERE. Granted, this kind of oil is not so easy to source, so I have provided links in the recipe to help you out. Of course, which oil you choose is entirely up to you. Just make sure that whatever you use has a high smoke point.
How to Make Low Carb Celeriac & Carrot Crisps
Once you’ve sliced your veggies, you simply need to fry them in about 2.5cm/1″ of pre-heated oil, over medium-high heat. I use a small casserole pan, so I do it in multiple batches. Which is tedious, because each batch takes about 8 minutes. But it saves me having to use an immense amount of oil in a larger pan.
Because I use a small pot, I add overlapping layers of veggies in each batch. Normally, this isn’t advisable, but both celeriac and carrot have an amazing ability to shrink beyond belief. Which means that the crowded slivers of raw veggies, eventually become sparse crisps. I simply use long tongs to swirl them around from time to time to avoid them getting stuck to each other. Note that doing this will create froth from the released starch – it’s OK.
Take your time while frying. Medium-high, or induction 9, is ideal. As much as it’s tempting, you mustn’t rush the frying by using high heat, or you’ll burn your crisps. Watch that you don’t over cook them, either. If you allow them to get dark, they’ll acquire unpleasant bitterness. 8 minutes make mine perfect: golden-caramel colour and deliciously crispy.
Unless you plan to eat these moreish Low Carb Celeriac & Carrot Crisps immediately (trust me, you’ll have trouble resisting), store them in an airtight container at room temperature. They will be fine for up to 48 hours. Any longer and they’ll soften. In case you manage to make them last that long, simply re-heat them in the oven around 150° for 5-10 minutes. They’ll come out softer than ever, but will crisp up once again as they cool.
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Low Carb Celeriac & Carrot Crisps
- peel, wash and pat-dry veggies with kitchen paper.
- slice very thinly (almost paper thickness) with a mandolin slicer or similar tool; when slicing the carrot, position it obliquely to obtain larger slivers; check the combined weight is 300g.
- fry in 1" deep, good quality, high smoke-point oil, over medium-high heat (induction 9), for about 8 mins, swirling with tongs from time to time; you may need to cook 2 or more batches, depending on the size of your pan.
- drain onto kitchen paper.
- store in an airtight container to retain crispness.
- if stored for longer than 48 hours, and they become soft, put them in your pre-heated oven at 150°C for 5-10 mins and they'll be crispy again once thye've cooled down.
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