Celery Root Chips
Fasting Recipes Vegetables Oven Recipes Gluten-Free Recipes Snacks
Healthy chips. They're similar to beetroot chips, just with slightly longer baking times. Celery root is a bit more challenging than beetroot, so it's very important to use a good slicer that cuts very thin slices, otherwise the chips won't become crispy. Although they look strange and aren't as pretty as beetroot ones, they're very tasty - they're a bit similar to apple chips.
Ingredients
celery root
sea salt
How to prepare celery root chips
- Choose younger celery roots so they're not fibrous. I also choose smaller heads so I can slice them whole on the mandoline. But if they're larger and don't fit on the slicer, cut them into 2-4 pieces. Peel the celery root. Cut very thin slices using this type of mandoline slicer.
- Arrange the slices on baking sheets lined with parchment paper. Place the slices next to each other without overlapping. Sprinkle with coarse salt.
- Put 2 trays at a time in the oven at 180C with fan and leave for 20 minutes. After this time, the edges will be slightly dried (curling up) and the center should be cooked - no longer raw/hard. Remove the chips to a wide bowl as each tray is done.
- When you've finished baking them all, arrange the chips on the trays again, next to each other without overlapping. They've shrunk quite a bit during baking, so they won't take up as much space and you'll have fewer trays.
- Reduce temperature to 130C with fan and bake the trays for another 20-25 minutes until the chips dehydrate more and become crispy.
- Remove the trays from the oven and let the chips cool in them - this way they'll become even crispier. Only when completely cooled, transfer them to bowls (if eating immediately) or containers with lids (if storing longer). If they soften, you can put them in the oven at 180C for 5 minutes to make them crispy again.
Sliced celery root
After first drying at 180C
During second drying at 130C
