Celery Root Chips with Paprika Aioli
Celery root, celeriac, or whatever you want to call it, let's face it - this root is gnarly. What I love about celeriac is that even though it is gnarly and somewhat intimidating, it can be transformed into something like these chips, that are delicate, light, and elegant. Also - don't worry, it's really not that intimidating after you cut off the outside and the flavor is delightfully nutty - perfect in these chips tossed in coconut oil before baking and paired with smoked paprika aioli (or, honestly, also delicious on their own). Recipe makes enough for about 2-3 people as a snack, but you could probably eat them all on your own.
1 celery root (about 200g)
2-3 teaspoons coconut oil, melted*
About 1/8 teaspoon sea salt
Smoked paprika aioli (optional, see below)
To Prepare:
Preheat oven to 375 degrees F.
Rinse and cut off top and bottom of celery root then, using a knife, cut off remaining peel and any tougher outer layer into strips.
If needed, rinse again to remove any remaining dirt and pat dry.
Using a mandolin, slice into thin circles. The celery root may need to be cut in half first, depending on the size of the root and your mandolin.
Place chips on baking sheet and drizzle with coconut oil. Toss to coat, sprinkle with salt and spread out on baking sheet in a single layer.
Bake for 15-20 minutes or until golden brown, flipping halfway through. Chips might not be crispy while still warm, but they should become crispy as they cool.
*Olive oil can be substituted for coconut if desired. The flavor is not quite as nutty and can be more peppery, depending on olive oil.
Note: Leaving celeriac chips out for a long time, especially in a humid environment, will cause them to soak up water and lose their crispiness.
Gnarly celery root - love it!
For Smoked Paprika Aioli- This recipe will make much more than you need for these chips and goes great with raw or cooked vegetables, in salad dressings, on sandwiches, etc. When I make it, I usually split it in half and only add the smoked paprika to one half, as classic aioli is more versatile.
1 egg
1-2 medium cloves garlic, diced
1 teaspoon mustard or mustard powder
Pinch of sea salt
1 cup olive oil and either vegetable or grapeseed oil combination (adjust ratio depending on how rich olive oil-wise you’d like your aioli to taste)
2-3 teaspoons fresh lemon juice
About 1/2 teaspoon smoked paprika (to flavor one half of the aioli)
Blend egg with garlic, mustard, and salt until frothy.
While blending, slowly add in olive oil. Blend until thick and quickly mix in lemon juice. Divide aioli in half and whisk in smoked paprika to one half. Keep refrigerated until use.
CHOMP.
