Pic of Celeriac Crisps

Celeriac Crisps

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Celeriac Crisps

Side Serves 6 15 min
This method of cooking celeriac concentrates its flavour beautifully. It could also be tried with parsnips, carrots and beetroot. Don't fill the pan more than half full with oil to ensure there's no up-splash.


  • celeriac, peeled
  • sunflower or vegetable oil
  • salt
Image of Celeriac Crisps


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Peel away and discard the outer skin of the celeriac. Now use your peeler to pull the flesh into thin strips until you have used it all or it becomes impractical to continue.
  • Step 2

    Heat the oil in a high sided pan. You should only need about an inch and a half of oil to fry in. Slowly bring the oil up to 190⁰C.
  • Step 3

    Gently drop a handful of the slices into the oil. Don’t put too many in at a time, to prevent the oil temperature from dropping too much. Fry for 2 mins or so or until golden, crisp and buoyant.
  • Step 4

    Remove carefully with a slotted spoon and drain on kitchen paper to soak up excess oil. Bring the oil back up to temperature and repeat until all the slices are cooked. Sprinkle generously with salt to finish. They can be served hot or cold. They’ll store for a few days in an airtight container.

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