Roasted Celeriac Chips – Queen Keto

Roasted Celeriac Chips are a beautiful different to potato chips. 1g carbs and 50 energy per portion.

These keto-friendly chips usually are not crispy, however they’re totally addictive. Suppose candy potatoes with a light aniseed flavour.

Admittedly, celeriac is without doubt one of the least enticing greens on retailer cabinets – all brown, knobbly and alien-looking. Nevertheless it’s loaded with vitamins, particularly Vitamin Okay, and tastes far more nice than swede or turnip, with fewer carbs.

In case you’ve by no means tried it, I urge you to take action. It’s straightforward to arrange and you may eat it uncooked or cooked. Each my Celeriac Remoulade and Italian Coleslaw contain uncooked celeriac. For a cooked choice, take a look at my Swede Purée and use celeriac as an alternative.

How one can Make Roasted Celeriac Chips

Peel your celeriac with a vegetable peeler, and use a knife to take away the gnarly bits. Wash it, pat it dry, and reduce it in half. Lower every half into 1cm slices, then reduce every slice into 0.5-1cm batons.

Line two full-size oven trays with non-stick baking paper and pile the batons over them.

Sprinkle with seasoning and herbs (however no salt but) and a drizzle of additional virgin olive oil. Use your arms to show and coat the batons effectively, then unfold them out making a single layer.

Roast in pre-heated oven for half-hour, till blistered and frivolously charred.

Sprinkle generously with salt and serve instantly.

In case you handle to not inhale all of them, you possibly can re-heat Roasted Celeriac Chips within the oven or air-fryer they usually’ll be simply pretty much as good. If not higher.

Celeriac is a low-starch root vegetable, so these chips won’t ever be crunchy. However with solely 1g carbs per portion, they’re undoubtedly keto-suitable, and the flavour greater than makes up for it.

Get pleasure from!

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• line two full-size baking trays (those that cones along with your oven) with non-stick parchment paper.

• decide sufficient thyme leaves off the stalks to fill 2 heaped tablespoons and put aside.

• peel, wash and pat dry the celeriac, reduce it in half, then reduce 1cm slices throughout, then reduce every slice into 0.5-1cm batons.

• pre-heat your oven to 220 °C.

• unfold out the celeriac batons over your baking trays, drizzle 20g oil on every batch (see TIP in Notes beneath), and sprinkle with the thyme and spices.

• flip and blend by hand to coat the batons, then unfold them out right into a single layer.

• roast for half-hour.

• sprinkle generously with salt and serve instantly.

TIP: For simple measuring of the oil, take away the cap, place the bottle in your scales and press tare (zero). Drizzle a bit of oil over the chips and put the bottle again on the scales – repeat till the studying exhibits -20g (for every tray, following default recipe).
These celeriac chips may 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 within the pan, diet for all the batch is as follows:
Kcal 198, NC 4.3g, P 2g, F 20g
The celeriac values I’ve used are for boiled celeriac (quadram.uk database) as I’ve not been in a position to supply values for roasted celeriac wherever. 

Serving: 1quarter of recipe | Energy: 50kcal | Carbohydrates: 1g | Protein: 0.5g | Fats: 5g

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