Tired of the same old snacks? Let’s venture off the beaten path and transform a humble, knobby vegetable into the crunchiest, most satisfying chip you’ve ever baked! Celery root, also known as celeriac, has a wonderfully mild, nutty flavor that shines when sliced paper-thin and baked to golden perfection. We’re pairing these incredible chips with a luxuriously creamy and rich egg salad for the ultimate low-carb, high-flavor snack or light lunch. Get ready to discover your new favorite way to enjoy vegetables!
Ingredients
• For the Celery Root Chips
• 10 g / about ¼ cup celery root, raw and thinly sliced
• Salt and pepper to taste
• For the Creamy Egg Salad
• 19.5 g / 1 large egg yolk, hard-boiled
• 13.5 g / 1 tablespoon olive oil
• 42 g / 1 to 2 egg whites, hard-boiled and chopped
• 25 g / 2 tablespoons 40% heavy cream, whipped to soft peaks
• 14 g / 1 tablespoon Hellman’s mayonnaise
• Salt and pepper to taste
Instructions
1. Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper or a silicone mat.
2. Carefully slice the celery root as thinly as possible, ideally using a mandoline for paper-thin consistency. Measure out the required amount.
3. Arrange the celery root slices in a single, even layer on the prepared baking sheet. Be sure the slices do not overlap to ensure they get crispy.
4. Bake for approximately 30 minutes, or until the chips are golden brown and thoroughly crisp. Keep a close eye on them in the last 10 minutes as they can burn quickly.
5. While the chips are baking, prepare the egg salad. In a medium bowl, add the cooked egg yolk and olive oil. Using an electric hand mixer or a fork, beat until the mixture is completely smooth and creamy.
6. Season the yolk mixture with salt and pepper to your liking.
7. Gently fold in the chopped egg whites, whipped heavy cream, and mayonnaise until just combined. Be careful not to overmix.
8. Serve the creamy egg salad with your freshly baked, crispy celery root chips for a delicious and satisfying snack.
Nutritional Information
• A Note on Nutrition
• This recipe is specifically designed to be low-carb and keto-friendly, making it a fantastic alternative to traditional potato chips and dips. It’s rich in healthy fats from olive oil, egg yolk, and cream, and provides a good source of protein. Celery root is a wonderful, nutrient-dense vegetable that is naturally low in carbohydrates and high in fiber.
Pro Tips
• Use a mandoline slicer for consistently paper-thin celery root slices, which is the key to achieving ultimate crispiness.
• Don’t overcrowd the baking sheet. Give the celery root slices plenty of space to ensure they bake into chips rather than steaming.
• For make-ahead convenience, hard-boil your eggs the day before so they are chilled, firm, and easy to work with.
• Serve the creamy egg salad in crisp iceberg or butter lettuce cups for a refreshing, grain-free wrap, as recommended by dietitians for a kid-friendly option.
FAQ
Q: How do I get my celery root chips really crispy
A: The key to ultimate crispiness is slicing the celery root paper-thin, ideally with a mandoline. Also, ensure the slices are arranged in a single, non-overlapping layer on the baking sheet so they bake properly instead of steaming.
Q: Is this celery root chips recipe keto-friendly
A: Yes, this recipe is specifically designed to be low-carb and keto-friendly. Celery root is a low-carb vegetable, and the egg salad is rich in healthy fats from olive oil, egg yolk, and heavy cream.
Q: Can I make any part of this recipe ahead of time
A: Absolutely. For convenience, you can hard-boil the eggs the day before. Having them chilled and firm will make them much easier to work with when you prepare the egg salad.
Q: What is another way to serve the creamy egg salad
A: For a refreshing, grain-free option, you can serve the creamy egg salad in crisp iceberg or butter lettuce cups. This turns it into a light and healthy wrap.
