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Celeriac chips are a delicious and healthy alternative to traditional potato chips. Made from celery root, they are low in calories and fat but high in fibre and flavour. Celeriac chips can be enjoyed as a snack with dips such as hummus or guacamole, or as a fantastic side dish. So if you’re looking for a healthier option to a plate of fries, give celeriac chips a try!
Is celeriac healthy?
At first glance, celeriac may not seem like the most appetizing vegetable around. Its knobby and bulbous shape, with wrinkly skin, certainly isn’t the most appealing sight in the vegetable aisle. However, despite its rather unappetizing appearance, this humble root vegetable is actually a nutritional powerhouse. Loaded with vitamins, minerals, and other key nutrients, celeriac is great for keeping your body healthy and strong.
Some of the key nutrients found in celeriac include vitamin C and K, which is essential for healthy blood. Additionally, celeriac is low in calories but still provides plenty of filling fibre, helping you stay satiated without packing on extra pounds. It also has less than 6g of carbs per 100g when cooked!
These chips are also baked rather than fried, for a leaner dish.
How do I prepare celeriac?
Preparing celeriac for the first time can seem quite daunting owing to its large size and firm, heavy texture. However, it’s really easy providing you have a large sharp knife (and ideally a vegetable peeler).
First, wash the celeriac thoroughly to remove any dirt or debris. Next, cut off the top and bottom of the vegetable. If the root is knobbly and uneven then slice chunks away from it until you are left with only the smooth pale flesh.
Using a sharp knife or a speed peeler, next peel the skin from the vegetable. The skin is actually quite thin, so should come away easily. After you’ve top and tailed and peeled the veg, you can prepare it however you like. Why not try this roasted celeriac?
If you are using your celeriac to make chips then slice along the width into disks around 2cm thick. Then slice along the width of each slice so you have thin pieces around 2cm wide each. Next cut these pieces into chip shapes (around 6cm long). Ensuring that all the pieces are roughly the same size will help your chips to cook more evenly.
Can I prepare celeriac chips in advance?
Celeriac chips are best served straight from the oven. However, they can be kept for 4-5 days in an airtight container in the fridge. For best results, reheat in the oven. You can also freeze them for up to 3 months. However, they will be softer once defrosted and reheated.
If you want to prepare the chips without cooking them, then you can do so up to 24 hours in advance. Keep the sliced celeriac covered in a bowl of water in the fridge to prevent the skin from oxidising and turning brown. However, unprepared celeriac will keep for several weeks in the fridge, so you don’t need to feel the need to use it quickly if you bought too much!
For a full list of ingredients with weights and measurements jump to the printable recipe card.
- Celeriac, peeled and cut into thick chip-style pieces (see details above)
- Olive oil
- Salt and pepper
How to make it
For more detailed recipe instructions with tips, jump to the printable recipe card.
- Preheat the oven to 200C/400F.
- Spread the celeriac out over a baking tray/sheet so that the pieces don’t overlap and have space between them.
- Drizzle over the olive oil and scatter over the paprika. Season well.
- Bake in the oven for 20-30 minutes, until golden outside and soft inside.
Looking for more great recipes? Why not try these out with celeriac chips instead of regular fries?
Products that work well for this recipe:
3 Pieces Carbon Steel Baking/Roasting Trays
Magnetic Spice Rack – Set of 12
Joseph Joseph Waste Collecting Peeler
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Celeriac chips are a delicious & healthy alternative to traditional potato chips. Low in calories & fat but high in fibre & flavour!
The default recipe serves 4 as a side dish.
- 500g prepared celeriac (peeled and sliced into chip-sized pieces, see note 1)
- 1 tbsp olive oil
- 1 tsp paprika (see note 2)
- salt and pepper
- Preheat the oven to 200C/400F.
- Spread the celeriac out on a large baking tray. Make sure the pieces are spread with space between them and not overlapping.
- Drizzle over the olive oil and then scatter over the paprika and a little salt and pepper. Shake the tray to cover the pieces with the oil and paprika.
- Bake in the oven for 20-30 minutes until soft inside and golden on the outside.
- To prepare the celeriac use a speed peeler to slice and cut off the top and bottom. Slice along the width into disks, around 2cm thick. Then slice each disk into pieces around 6cm long and 2cm wide.
- You can use either hot paprika if you like a bit of heat or smoked paprika for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Bake
- Cuisine: Vegetables
- Serving Size: 1
- Calories: 63
- Fat: 3.5g
- Carbohydrates: 3.2g
- Protein: 1.6g
Keywords: celeriac, vegetables, low-carb, keto, healthy, vegetarian, vegan, snack, side