Celeriac Crisps

Not peeled enough
Initial peeling.
Seek the depth of the
Look for the depth of rind; peel to that.
1 mm slices
Halve and cut into 1 mm thick slices.
Consistency is
Try to be consistent for even cooking.
Entering the hot fat
Add each slice separately to the hot fat.
Ready to turn
Ready to turn at 3 minutes.
Turned: wait and turn again to check colour.
Drying and salted
You don't want pale patches.
Salted and dryingSalted and drying.

Makes about 60 crisps.

Note: you will need a sharp knife, kitchen tongs, kitchen towel and a cooling rack; a kitchen timer is not a bad idea either.
Note: will remain crisp in an air-tight container for at least a day.

Makes about 60 crisps.



  1. Using a sharp knife, slice the hairy rind from the celeriac (first picture above).
  2. Look for the depth of rind (second picture above) and slice off more to that depth.
  3. Slice the celeriac in half and then cut each half into 1 mm thick slices (third and fourth pictures above); at the end-portion of a hemisphere you may need to rotate what is left and make smaller crisps for the cutting to be manageable.
  4. Pour a few mm of oil into your largest frying pan (there's no point in using more as the crisps float) and heat the oil until it is shimmering; probably about half heat.
  5. Prepare a cooling rack covered with sheets of kitchen towel to receive the finished crisps.
  6. In the following speed is important (approximately six batches):
    1. Quickly place slices of celeriac into the hot fat to fill the pan but not overlap (fifth picture above) and then wait for no more than 3 minutes.
    2. At the end of that time (sixth picture above), use your kitchen tongs to turn all of the slices over (seventh picture above).
    3. This is the variable part: you are looking for colour; after about a minute turn all of the slices over again.
    4. If any don't look like the last picture above, kind of like an autumn leaf, with no pale patches (eighth picture above), turn them back over and wait up to a minute more.
    5. Turn them over again and if they look close enough use your tongs to fish them each out separately onto the kitchen paper as QUICKLY as you can: the ones you haven't fished out will continue cooking as you go, you don't want them to burn.
    6. While the crisps are still glistening with oil, salt them lightly (surprisingly little salt is needed), so that the salt sticks.
  7. When all of the crisps are done, leave them to dry completely on the kitchen towel and then transfer them to an air-tight container.

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