Celeriac Chips That Are Crispier Than You Think Possible

Celeriac chips sound like they should be a compromise snack, but they can be properly crisp when the prep is right. Celery root has a firm texture, a mild earthy flavor, and just enough natural sweetness to make it interesting once the edges brown.

The trick is treating it more like a delicate homemade chip than a roasted vegetable. Thin slices, a quick rinse, careful drying, and small batches make the difference between crisp chips and bendy celeriac coins.

This recipe gives you a stovetop frying method for the crispiest result, plus an air fryer option for days when you want less oil. The fried version wins on crunch, while the air fryer version is easier for a quick snack or small batch.

Recommended Mandoline and Frying Setup

A mandoline is the easiest way to get even slices. Uneven knife-cut slices cook at different speeds, so some burn before the thicker pieces crisp. Use the hand guard, go slowly, and stop before the root gets too small to hold safely.

For frying, use a heavy pot, a thermometer, a spider strainer or slotted spoon, and a wire rack set over a tray. Paper towels are fine in a pinch, but a rack keeps steam from softening the chips underneath.

Why Celeriac Chips Need Dry Surfaces

Celeriac holds moisture on its surface after slicing. If those wet slices go straight into oil, the water cools the oil, makes the chips sputter, and slows browning. That is why the drying step is not optional.

After rinsing or soaking, spread the slices over a clean kitchen towel and pat both sides very well. They do not need to be bone-dry inside, but the outside should feel dry to the touch. If a slice feels slippery, keep drying.

This also matters in the air fryer. Air fryers crisp by moving hot air around the food, and surface moisture turns into steam. Steam is useful for vegetables, but it is the enemy of chips.

Fried Celeriac Chips vs Air Fryer Celeriac Chips

Fried celeriac chips are the crispiest because hot oil surrounds every slice and drives off moisture quickly. The best frying temperature is 350°F (175°C). If the oil drops too low, the chips absorb oil and soften. If it climbs too high, the edges burn before the centers crisp.

Air fryer celeriac chips need more patience. They work best in very small batches with just enough oil to lightly coat the slices. Expect a rustic crisp rather than a perfectly even potato-chip snap.

If you are making these for guests, fry them. If you are making a small snack for yourself, the air fryer method is absolutely useful. Either way, keep the slices thin and do not crowd the basket or pot.

Celeriac Chips Recipe

This recipe makes 2 to 3 snack servings. Celeriac varies a lot in size, so use the weight as a guide after trimming and peeling.

Ingredients

• 1 medium celeriac/celery root, about 1 1/2 pounds (680 g) before trimming, or about 1 pound (450 g) peeled
• Cold water, for rinsing or soaking
• 1 tablespoon (15 ml) white vinegar or lemon juice, optional, to reduce browning
• 4 cups (1 liter) neutral oil for frying, or 1 tablespoon (15 ml) neutral oil for the air fryer method
• 3/4 teaspoon (4 g) fine salt, plus more to taste
• 1/2 teaspoon (1 g) smoked paprika, optional
• 1/4 teaspoon garlic powder, optional
• Black pepper, to taste

Instructions

1. Trim the knobbly outside from the celeriac, then peel away any tough skin and root ends.
2. Slice the celeriac very thin, about 1/16 inch (1 to 2 mm), using a mandoline if possible.
3. Place the slices in cold water with vinegar or lemon juice, if using, for 10 minutes.
4. Drain the slices and dry them thoroughly between clean kitchen towels. The surfaces should feel dry before cooking.
5. For frying, heat 2 to 3 inches (5 to 7.5 cm) of oil in a heavy pot to 350°F (175°C).
6. Fry a small handful of slices at a time for 2 to 4 minutes, stirring gently, until the edges curl and the chips turn lightly golden.
7. Lift the chips out with a spider strainer and drain on a wire rack. Season while hot.
8. Let the oil return to 350°F (175°C) before adding the next batch.
9. For the air fryer method, toss the dried slices with 1 tablespoon (15 ml) oil and cook in a loose single layer at 325°F (165°C) for 10 to 15 minutes, shaking every few minutes.
10. Cool the chips for a few minutes before serving. They crisp more as steam escapes.

Notes

• Do not season the raw slices too early. Salt pulls out moisture and can make the chips harder to crisp.
• If chips brown too fast, lower the oil temperature slightly and slice the next batch thinner.
• If chips stay pale and oily, the oil is too cool or the batch is crowded.
• A wire rack keeps the chips crisper than a thick layer of paper towels.
• For a low-oil version, use the air fryer method and work in very small batches.

Seasoning Ideas That Work With Celeriac

Salt is enough if you want the celery root flavor to come through. Celeriac tastes earthy, nutty, and faintly celery-like, so it does not need heavy seasoning to be interesting.

For something warmer, mix fine salt with smoked paprika, garlic powder, and black pepper. For a brighter snack, use lemon zest and flaky salt after frying. For a Nordic-style bowl, add dill salt and serve the chips with sour cream or yogurt dip.

Avoid wet sauces directly on the chips unless you are eating them immediately. Drizzle sauces soften the crisp texture fast. Serve dips on the side instead.

Troubleshooting Soft or Greasy Chips

If your chips are soft, start with slice thickness. Celeriac needs to be thin enough that the center dries before the edges overcook. Slices around 1/16 inch (1 to 2 mm) are ideal.

Next, check moisture. Wet slices lower the oil temperature and create steam. Drying sounds fussy, but it is the step that turns this from fried celeriac slices into actual chips.

Finally, cook in smaller batches than you think you need. A crowded pot drops temperature quickly, and a crowded air fryer basket traps steam. Give the slices space and let each batch finish before adding more.

Frequently Asked Questions

Can you make chips from celeriac?

Yes. Celeriac makes crisp, savory chips when it is sliced very thin, rinsed, dried well, and cooked in small batches. The flavor is earthier than potato chips, with a subtle celery-like note.

Do I need to soak celeriac before frying?

A short rinse or 10-minute soak helps remove surface starch and keeps the slices from browning too quickly. The important part is drying the slices completely before they touch hot oil.

How thin should celeriac chips be?

Aim for about 1/16 inch (1 to 2 mm). Thicker slices can still taste good, but they usually cook into bendy crisps instead of shattering chips.

Can I make celeriac chips in the air fryer?

Yes, but the result is lighter and a little less even than fried chips. Use a small amount of oil, keep the slices in a loose single layer, and cook at 325°F (165°C), shaking often.

Why did my celeriac chips turn soft?

Soft chips usually come from wet slices, thick slices, crowded batches, oil that is too cool, or seasoning too early. Drain the cooked chips on a rack and salt them while they are hot but no longer oily.

Are celeriac chips low-carb?

Celeriac is lower in carbs than potatoes, but it is still a root vegetable and not carb-free. If you track carbohydrates closely, weigh the trimmed celeriac and calculate from your own serving size.

How do I store celeriac chips?

Celeriac chips are best the day they are made. If you have leftovers, cool them fully and store them in a loosely covered container at room temperature for 1 day. Re-crisp them in a low oven or air fryer.

Wrapping Up

Celeriac chips are not difficult, but they are detail-sensitive. Thin slices and dry surfaces do most of the work, and small batches keep the cooking temperature steady enough for real crunch.

Once you have the basic method down, the seasonings can go simple, smoky, lemony, or herby. Just keep dips on the side and eat the chips soon after cooking, when they are at their crispest.

Last update on 2026-08-08 / Affiliate links / Images from Amazon Product Advertising API