about 1 litre sunflower oil, for deep-frying
fine sea salt or celery salt
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
Serves: 4-6 as a side or snack
1. Cut the celeriac into 8 wedges (there’s no need to peel), then slice each wedge into wafer-thin slices about 0.1cm thick. This is best done with a mandoline. You can also shave off slices with a vegetable peeler, but you will need to cut the celeriac into smaller pieces first, and the crisps will be smaller and take less time to cook.
2. Heat 3-4cm oil in a deep saucepan to 180°C (or use a deep-fat fryer). Fry the crisps, a large handful at a time, for about 3-5 minutes, or until just starting to turn pale gold. Scoop out and drain on kitchen paper, dabbing off the oil if necessary. They will still be a bit soft, but will crisp up as they cool.
3. Once crisp, transfer each batch to a large bowl. When they are all cooked, season them with sea salt or celery salt and toss well to coat. Eat immediately. LH