Low Carb Celeriac & Carrot Crisps
Servings: 3
Irresistible, crispy deliciousness. Who needs potato crisps when you can make these instead?
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Equipment
Ingredients
- high-oleic sunflower oil
- 200 g celeriac - net weight of slices
- 100 g carrot - net weight of slices
Instructions
- 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.
Notes
Please read my post for tips and advice about technique and type of oil you should use.
You will obtain 75g (3 servings) when using the recipe default quantities (300g combined vegetable weight).
Use Metric Kitchen Scales to measure ingredients accurately (U.S. option HERE).
Nutrition
Serving: 25g | Calories: 26kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g
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