It’s like I won the chip lotto or something. How can something that looks like a carbuncle on Shrek’s backside be this amazing and fine for Atkins induction?
Want awesomeness? Celeriac root is an “other” vegetable on Atkins induction, so enjoy up to a cup of the yummy stuff daily for low carb success.
You can find this veggie in many grocery stores. It’s ugly and not cheap, but one root makes a decent, organic bag of chips. I use peanut oil for frying, but you can use coconut oil. I use a meat slicer to slice my vegetable, but you can use a sharp knife. Don’t let the celery smell get you; it dissipates.
I am normally chattier, but it’s the weekend of the Super Bowl, people. You need this information! Be sure to Tweet, +1 google and Facebook share this post and spread the word–celeriac root rocks as a Super Bowl chip. It holds dip, it’s crisp and it has a nice, mild flavor. Here is a wikipedia entry about celeriac for further reading.
Added notes: I love them!
- They have a nice taste (a light, almost apple flavor, there are no hints of celery), they stayed crisp the next day, and they even held a heavy, sour cream-based dip like a champ. A little salt is all they need and they’re terrific.
- They’re not fiddly. You just don’t want to over-fry them and you want to cook in small batches. When I tried larger batches, they tended to become overcooked, so the perfect batch was a smaller one, cooked and checked half way through cooking (stirred) and then drained right away.
- I say this is definitely worth the effort. If you’re someone who would go to the effort to make potato chips from scratch, you have to try this vegetable.
Crispy Celeriac Chips
1. Cut outer skin from celeriac.
2. Slice into 1/8″ slices.
3. Soak in cold, salted water for 20 minutes.
4. Cook in 350 degree oil in small batches for about five minutes, or until golden.
5. Drain on paper towels.
Nutritional information per 3.5 ounces raw celeriac: Calories: 42*, Carbohydrates: 9.2, Fiber: 1.8, Net Carbohydrates: 7.4, Protein: 1.5 , Fat: .3g
*Add 100 calories per serving for oil residual from frying.