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Serves: 4-6 as a side or snack
about 1 litre sunflower oil, for deep-frying
fine sea salt or celery salt
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
This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue
Typical values per serving:
This recipe was first published in February 2017.