|Celery Root "Potato" Chips|
4 net carbs per serving (this will vary depending on how big your celery root is)
1 celery root (celeriac)
frying oil of choice (coconut, canola, etc)
seasoning salt to taste
Chop the celery top off of the celery root. Peel the root with a paring knife (I tried a potato peeler and it was a bit too difficult). Cut the root ball into 4 pieces to be easier to work with. If you have a mandolin, use it to get even slices. If not, try to cut each potato chip with the same thickness to ensure they cook evenly. Add 1 1/2 - 2 inches of oil in large skillet (cast iron works great for this type of recipe if you have one). Heat oil on high. It needs to be very hot so test it by putting a tiny scrap of celery root in to see if instantly starts sizzling before adding your celery chips. Once your test chip sizzles, fry celery root pieces (you will probably need to do in batches as they won't all fit in your pan) until they turn lightly brown with some darker brown along the edges (like kettle chips). Watch them closely as they quickly go from a perfect crisp chip to burnt nastiness. Remove from oil and drain on a paper towel covered plate. Immediately sprinkle with seasoning salt. Fry next batch of chips and continue the process.