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). Keto Orange Spiced Celeriac Chips!
Keto Orange Spiced Celeriac Chips
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.
Macronutrient ratio: Calories from carbs (28.7%), protein (7.9%), fat (63.4%)!
Total Carbs 10.1 grams
Fiber 2.4 grams
Net Carbs 7.7 grams
Protein 2.1 grams
Fat 7.6 grams
of which Saturated 4.5 grams
Calories 112 kcal
Potassium 26 mg
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.
- 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.
- 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.