Roasted Celeriac Chips
Servings: 4
They're not crunchy like potato chips, but they're tasty, super-addictive and keto-friendly.
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Ingredients
- 1 large celeriac 550g net once peeled
- 20 g extra virgin olive oil
- fresh thyme
- 1.5 tsp paprika
- 1.5 tsp mixed spice
- fine himalayan pink salt
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
TIP: For easy measuring of the oil, remove the cap, place the bottle on your scales and press tare (zero). Drizzle a little oil over the chips and put the bottle back on the scales - repeat until the reading shows -20g (for each tray, following default recipe).
These celeriac chips can be re-heated in oven or air-fryer.
The default recipe yields 240g cooked chips. After estimating 1/2 of the oil being on the chips and 1/2 of the oil being left in the pan, nutrition for the entire batch is as follows:
Kcal 198, NC 4.3g, P 2g, F 20g
The celeriac values I have used are for boiled celeriac (quadram.uk database) as I have not been able to source values for roasted celeriac anywhere.
Nutrition
Serving: 1quarter of recipe | Calories: 50kcal | Carbohydrates: 1g | Protein: 0.5g | Fat: 5g
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