Snack chips--Induction Legal

[not2late]

Not my recipe, but I tried it out over the weekend and they're terrific!

Celeriac thins http://recipes.chef2chef.net/recipe-...0/267796.shtml

Celeriac is an ugly root veggie that's on the "other" vegetable list for Induction. It's limited to 1 cup. It's also called "celery root" and it's season is fall through early spring.

After trimming the celeriac root, rub it all over with lemon juice to prevent it from turning brown.

I weighed my celeriac after I trimmed and sliced it to figure out the carb count. After I cooked my chips, I weighed them again and parcelled them into little sandwich bags.

I also fried them at a low temperature---maybe 250-270 degrees F because I didn't want them to burn like the 2 test chips did at a higher temp.

Drain them on a baking rack set over a paper towel lined tray or drain them on paper towels. Draining and cooling them on a rack keeps them crisper, imo.

Nutritional Info for 1 ounce of raw Celeriac

Calories 12 ( Kilojoules 50 )
Total Fat 0.1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 28 mg
Total Carbohydrates 2.6 g
Dietary Fiber 0.5 g
Sugars -
Protein 0.4 g
Calcium 12.2 mg
Potassium 85.2 mg

( from http://www.healthclub.com

[JoanOH]

Megs,

Did you deep fry these? If so, what kind of oil did you use?

Did you use the coriander the recipe calls for? Is it critical to the success of the recipe? (I'm not a coriander fan)...

Looks like a good recipe! I don't care for jicama fries and can't get turnip fries to get as crispy as I'd like without burning them... I may have to try this one next!

Thanks!

Joan J

[not2late]

I deep-fried them in about 1 1/2 inches of peanut oil in a big pot.

I didn't add the coriander, primarily because I think the original recipe used it for extra flavor. I did salt the chips after they were fried. I suppose if you want to flavor them, you could even sprinkle on some chili powder or some other dried spice---even cracked black pepper!

Turnips don't fry well. I've never tried jicama, but I can imagine what would happen with them because they never get crisp whenever I pan fry them.

[MotherOfGizmo]

I bet Old Bay Seasoning would be good on them!

[not2late]

I bet Old Bay Seasoning would be good on them!

I bet it would too!

I'll have to buy another celeriac and try out some different flavors

Oh yeah, I suggest that you mix up some dip and have it ready to go when you make the chips.

[MotherOfGizmo]

I bet Old Bay Seasoning would be good on them!

I bet it would too!

I'll have to buy another celeriac and try out some different flavors

Oh yeah, I suggest that you mix up some dip and have it ready to go when you make the chips.

That was my big carb addiciton--chips and dip! I could care less about sweets, but good ol' greasy potato chips yum! Did you find that these kept their crispiness or did you really have to "refry" them before enjoying each serving? that sounds like a lot of trouble, i would like to be able to fry up a bunch and put them in individual bags to bring with me to work - but only if they stay crispy because I have no way to 're-fry' them here.

[not2late]

I bet Old Bay Seasoning would be good on them!

I bet it would too!

I'll have to buy another celeriac and try out some different flavors

Oh yeah, I suggest that you mix up some dip and have it ready to go when you make the chips.

That was my big carb addiciton--chips and dip! I could care less about sweets, but good ol' greasy potato chips yum! Did you find that these kept their crispiness or did you really have to "refry" them before enjoying each serving? that sounds like a lot of trouble, i would like to be able to fry up a bunch and put them in individual bags to bring with me to work - but only if they stay crispy because I have no way to 're-fry' them here.

The ones I put in the sandwich baggies are still crisp. The ones I put in a plastic container aren't as crisp but I figure if I toss it in the oven, they'll crisp up again.

[MotherOfGizmo]

Thanks--I gotta get some of this veggie and try this, maybe this weekend!

[not2late]

I made another batch today. If you are using something like chili powder to season the chips, mix it with a little salt. If you use the powders plain, it doesn't distribute nicely on the chips---sorta clumps in one spot. When it's mixed with alittle salt, it distributes better.

Also sprinkle the seasoning onto the chips immediately after you fish them out of the oil, that way the seasoning will cling to the oil remaining on the chips. Otherwise, the seasoning will fall off the chips, rather than cling.

[JoanOH]

Well, I finally tried this. I've had the celeriac (called "celery root" here - the grocer had never heard of celeriac!) in my fridge veggie drawer for several weeks (so I can attest that they store REALLY well). Tonight, I tried the "chips". OH MY GAWD were they good!!! SO much better than jicama! It had a very slight sweet taste, wasn't as fiber-y, and deep-fried nicely. I used my mandolay (sp?) to slice the root potato-chip-thin. I fried mine at 350, but I'm using an old deep fryer, so YMMV. When they were still hot I sprinkled on sea salt and white vinegar! Salt and vinegar chips! The tartness of the vinegar was just enough to offset the sweetness of the celeriac. DH *really* liked these, and I'm sure I'll make them again and again.

Thanks for sharing this recipe. It's definitely a keeper!

Joan J

[Dieselbud]

Another thing to add to my grocery list, thanks ladies

[StephieSue]

Celery root... dumb question here, but that's the actual stubby white part on celery, that you toss in the trash otherwise? Or is it something else entirely that I don't know how to find in the grocery store? A little help please... :help

[not2late]

Not a dumb question at all.

It's another vegetable in the celery family. It's a big, ugly knobby root.
It's called celeriac or celery root.

Here's a pic of it at this link http://www.sallys-place.com/food/col...elery_root.htm

Scrub it well and peel it--I used a knife.

[StephieSue]

Oh. my. god. That is the ugliest thing I've seen lately. I don't know how I could find that - never even seen it before - let alone keep a straight face while preparing it. :yikes

Thanks anyway!

[not2late]

Yep, it's ugly. But it tastes pretty good, the insides are a creamy white and it has a mild celery flavor. It makes a good potato substitute---and it's the only veggie on the Inductio Foods list that makes a chip similar to the potato variety.