I have been meaning to share my celeriac chip recipe for a while now, but I wanted to give it some more kick in terms of spice. I partially cook my celeriac batons for 3-4 minutes in boiling water then I allow them to drain off completely. My fat (I used lard) is infused with garlic powder and paprika and I finish the batons in the oven (scattering over finely grated Parmesan in the last 5 minutes for additional flavour). This recipe is suitable for 4 as a side dish, but you can adjust the recipe (using the plugin on the recipe below) if you wish to make a smaller or larger batch.
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Carbs 3.1g | Fat 7.8g | Protein 3g
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Celeriac Parmesan Chips (Keto)
- Preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).
- Peel the celeriac using a good quality vegetable peeler and wipe clean before slicing into chip size batons. The weight indicated above is the weight yield after trimming. This would come from one small celeriac, or half a large one. If you choose to use half a large one (like I did), simply wrap the remaining half in cling film and keep in the fridge for another recipe.
- Bring a large pot of salted water to the boil and boil the batons for 3-4 minutes. We only want to partially cook them at this stage, we do not want them breaking apart. Drain in a colander and allow to steam off.
- Spread the batons out on kitchen paper and pat dry.
- In the meantime, melt the lard in a small pan and whisk in the paprika and garlic powder.
- Place the celeriac into a large bowl and pour the flavoured lard over it. Toss the bowl gently to evenly coat the pieces.
- Spread the pieces out on a tray lined with parchment paper and bake in the oven for 25 minutes.
- After 25 minutes, remove the tray and scatter over three-quarters of the grated Parmesan.
- Return the tray to the oven for an additional 5 minutes, cranking the heat to max in the last 2 minutes.
- Serve immediately seasoned with salt flakes and freshly ground black pepper. Scatter over the remaining grated Parmesan and garnish with a little chopped parsley.
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Calories 94Kcal / kJ
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