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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.
Celery root is higher in carbs than the stalk but it's also delicious. It's a great 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).
Hands-on Overall
Serving size about 1/3 cup
Nutritional values (per about 1/3 cup)
Net carbs7.7 grams
Protein2.1 grams
Fat7.6 grams
Calories113 kcal
Calories from carbs 29%, protein 8%, fat 63%
Total carbs10.1 gramsFiber2.4 gramsSugars2.4 gramsSaturated fat4.5 gramsSodium71 mg(3% RDA)Magnesium2 mg(0% RDA)Potassium226 mg(11% EMR)
Ingredients (makes 4 servings)
- 1 large celery root (400 g/ 14.1 oz)
- 2 tbsp fresh orange juice (30 m)
- 1 tbsp orange peel (finely grated fresh or dried)
- 1 tsp paprika
- 2 tbsp melted ghee or butter (melted) or any oil suitable for cooking
- sea salt to taste
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). 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.
- In a bowl, mix warmed ghee, paprika, orange juice and orange peel. Add the celery root and mix well to allow the oil everywhere.
- 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.
- 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.
Orange-scented Celeriac Chips
Step by Step
Ingredients
- 1 large celery root (400 g/ 14.1 oz)
- 2 tbsp fresh orange juice (30 m)
- 1 tbsp orange peel (finely grated fresh or dried)
- 1 tsp paprika
- 2 tbsp melted ghee or butter (melted) or any oil suitable for cooking
- sea salt to taste
Instructions
- Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). 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.
- In a bowl, mix warmed ghee, paprika, orange juice and orange peel. Add the celery root and mix well to allow the oil everywhere.
- 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.
- 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.
Nutrition (per serving, about 1/3 cup)
Calories113kcal
Net Carbs7.7g
Carbohydrates10.1g
Protein2.1g
Fat7.6g
Saturated Fat4.5g
Fiber2.4g
Sugar2.4g
Sodium71mg
Magnesium2mg
Potassium226mg
Detailed nutritional breakdown (per about 1/3 cup)
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