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Celery Root Chips

These chips -- I use the British term because of the finger thick size of them and because they are not fried -- are a great alternative to the traditional potato version. Celeriac or Celery root has a lovely nutty flavor and makes this a perfect side dish for everything from pan seared fish to a grilled pork chop.

Top view of a bowl of Celery Root Chips by Simon Majumdar. Text, "Go Everywhere, Eat Everything"

Celery Root Chips Recipe

(Serves About 2-4)


  • 1 Large Celery Root

  • ¼ Cup Olive Oil

  • 1 Teaspoon Kosher Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Teaspoon Garlic Powder

  • 1 Teaspoon Onion Powder

  • 1 Teaspoon Smoked Paprika


  1. Peel the celery root.

  2. Slice the celery root into slices about ½ inch wide.

  3. Then cut these slices into chips about the width of your middle finger.

  4. Bring a large saucepan of salted water to the boil.

  5. Once the water begins to boil, add the chips and cook for 2-3 minutes.

  6. Drain the chips.

  7. Add the olive oil, salt, pepper, garlic powder, paprika and onion powder into a large bowl.

  8. Add the chips and gently stir them so each chip gets a good coating of the oil and seasonings.

  9. Line a large baking tray with parchment paper and lay the chips out in rows.

  10. Cook in a 425 degrees Fahrenheit oven for 15 minutes.

  11. Remove from the oven and flip the chips over. If you have any have any of the oil and seasoning left over, you can baste them one more time. I use a pastry brush.

  12. Return to the oven and cook for another 15 minutes, or until golden.

  13. Drain on kitchen paper to get rid of excess oil.

  14. Place in a serving dish and sprinkle a little more paprika on the top before serving.

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