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Chips & Crisps: Orange-scented Celeriac Chips

Celeriac (aka celery root) is a type of root vegetable. Most of you are probably familiar with the green part of the plant - the stalk. I'm personally not a big fan of celery stalk but love the root. Celery root is an amazing low-carb alternative to potato-based recipes such as mashed potatoes, hash browns or potato chips. It's important to note that it's not "zero-carb" as no root vegetable is (only with the exception of parsley root, which has very low net carbs). When I cook with celery root, I usually use it with other low-carb vegetables such as cauliflower, turnip or rutabaga (aka swede) to make sure I don't end up with too many carbs. Celeriac chips are delicious, however, together with Mixed Vegetable Chips, I wouldn't recommend these for a very low-carb diet / induction phase.

Preparation time

Hands-on
Overall

Nutritional values (per serving):

7.7 grams 2.4 grams 2.1 grams 7.6 grams 4.5 grams 112 calories
Total Carbs10.1grams
Fiber2.4grams
Net Carbs7.7grams
Protein2.1grams
Fat7.6grams
of which Saturated4.5grams
Energy (calories)112kcal
Potassium26mg

Macronutrient ratio: Calories from carbs (28.7%), protein (7.9%), fat (63.4%)

Ingredients (makes 4 servings):

  • 1 large celery root (400g / 14.1 oz)
  • 2 tbsp fresh orange juice (approx. 1/4 small orange)
  • 1 tbsp orange peel (finely grated fresh or dried)
  • 1 tsp paprika
  • 2 tbsp ghee or butter (melted) or any oil suitable for cooking
  • salt to taste

Note: Oils that have high smoke points are suitable for cooking (avocado oil, coconut oil, macadamia oil, red palm oil, etc.). When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Preheat the oven to 150 C / 300 F. Peel the celery root and slice thinly on a mandolin. If you are using a knife, make sure the slices are no more than 1/8 inch (1/4 cm) thin.
  2. In a bowl, mix warmed ghee, paprika, orange juice and orange peel. Add the celery root and mix well to allow the oil everywhere.
  3. Place the celery root on a non stick baking tray or a baking tray lined with a baking paper, season with salt and place in the oven. Cook for about 30-40 minutes or until golden brown. Check the chips at least every 10 minutes and remove any that seem cooked before they get burned. Cooking time depends on the thickness of the slices and also on the oven.
  4. Remove from the oven and let the chips cool down before you remove them from the baking tray. Eat them soon, as they may get soggy if you leave them for too long. ENJOY and as always: Get ready for my next post! :)

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (5)

Can I make these in a Tefal  actifry?

Reply

I haven't tried that but I would think so Smile

Reply

Hi,
I have made these twice now.  The first time they were wonderful.  However, the second time they were very woody and fibrous.  Do you have a tip on picking out a 'good' celery root?
Thanks for any info,

Reply

Hi, I don't have any tips on picking the "right" celeriac. However, frying in ghee or coconut oil may help - it always makes any vegetable chips crispy. Also, try dehydrator or oven on very low. Hope this helps Smile

Reply

Best chips I have tried on low-carb. Thanks so much! Had them yesterday and experienced real heaven Smile

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