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Lower Carb Celeriac Chips by Peggy Darling serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Celeriac (celery root) is a root vegetable that can be a great lower-carb substitute for potato recipes, as it has about a third of the carbohydrate of potato. In this case, we are making a substitute for potato chips.

Celeriac can look intimidating to peel, but all it takes is a sharp knife and a readiness to try something new. If the bottom isn't flat, it's good to cut it off so that the vegetable is stable. Then cut the peel off in strips, from top to bottom. If the peel isn't too bumpy, it is sometimes possible to use a vegetable peeler.

Unless you have fabulous skill with a knife, a mandoline or similar slicer is almost essential for making celeriac chips. It is vital that you take care to protect your fingers when using this type of slicer

To fry the chips, heat about ¼ to ½ inch of oil in a pan. Make sure the oil is hot enough before putting in the celeriac. One way to check is to put the end of the handle of a wooden down into the oil. If a lot of bubbles form, the oil is hot enough. If the oil is not hot enough, the chips will be excessively greasy.

Place the chips carefully into the oil. It's safest to use tongs for this. You may find that cutting the chips in half results in more even cooking.

When the chips begin to brown around the edges, turn them over. Tongs are the best tool for this

Place the cooked chips on paper toweling to drain. Celeriac chips are best eaten fresh, as they lose their crispiness after awhile (though they still taste good). They can be partially "revived" in the microwave.

Ingredients:

Celeriac

0.50 cup

Oil

1 tsp.

Salt

Directions:

Categories:

Low Carb
Vegetables