Roasted Celeriac Chips are a wonderful alternative to potato chips. 1g carbs and 50 calories per portion.
These keto-friendly chips are not crispy, but they’re utterly addictive. Think sweet potatoes with a mild aniseed flavour.
Admittedly, celeriac is one of the least attractive vegetables on store shelves – all brown, knobbly and alien-looking. But it’s loaded with nutrients, especially Vitamin K, and tastes way more pleasant than swede or turnip, with fewer carbs.
If you’ve never tried it, I urge you to do so. It’s easy to prepare and you can eat it raw or cooked. Both my Celeriac Remoulade and Italian Coleslaw involve raw celeriac. For a cooked option, check out my Swede Purée and use celeriac instead.
How to Make Roasted Celeriac Chips
Peel your celeriac with a vegetable peeler, and use a knife to remove the gnarly bits. Wash it, pat it dry, and cut it in half. Cut each half into 1cm slices, then cut each slice into 0.5-1cm batons.
Line two full-size oven trays with non-stick baking paper and pile the batons over them.
Sprinkle with seasoning and herbs (but no salt yet) and a drizzle of extra virgin olive oil. Use your hands to turn and coat the batons well, then spread them out creating a single layer.
Roast in pre-heated oven for 30 minutes, until blistered and lightly charred.
Sprinkle generously with salt and serve immediately.
If you manage not to inhale them all, you can re-heat Roasted Celeriac Chips in the oven or air-fryer and they’ll be just as good. If not better.
Celeriac is a low-starch root vegetable, so these chips will never be crunchy. But with only 1g carbs per portion, they’re definitely keto-suitable, and the flavour more than makes up for it.
Enjoy!
Roasted Celeriac Chips
Ingredients
- 1 large celeriac 550g net once peeled
- 20 g extra virgin olive oil (U.S. option HERE)
- fresh thyme
- 1.5 tsp paprika
- 1.5 tsp mixed spice
- fine himalayan pink salt (U.S. option HERE)
Instructions
- line two full-size baking trays (the ones that cones with your oven) with non-stick parchment paper.
- pick enough thyme leaves off the stalks to fill 2 heaped tablespoons and set aside.
- peel, wash and pat dry the celeriac, cut it in half, then cut 1cm slices across, then cut each slice into 0.5-1cm batons.
- pre-heat your oven to
220 °C. - spread out the celeriac batons over your baking trays, drizzle 20g oil on each batch (see TIP in Notes below), and sprinkle with the thyme and spices.
- turn and mix by hand to coat the batons, then spread them out into a single layer.
- roast for 30 minutes.
- sprinkle generously with salt and serve immediately.
Notes
Nutrition
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Not quite potato chips, but tastier and healthier.