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+ servings
Celeriac or celery root fries served with some ketchup.

Baked Celeriac Chips or Fries

Delicious baked celeriac chips or celery root fries made using just four ingredients!! This healthy recipe is also vegan, keto and paleo-friendly.
Course Dinner, Lunch, Side Dish
Cuisine Continental
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 66kcal


  • Medium-sized mixing bowl - to combine the ingredients.
  • Chef’s knife or vegetable peeler - for peeling and slicing the celery root.
  • A baking tray or cooling rack
  • Chopping board
  • Parchment paper


  • 15.8 0z raw celery root about 450g
  • teaspoon sweet paprika
  • 1 teaspoon salt
  • 2 tablespoon olive oil


  • Pre-heat the oven to 400 degrees F (200 degrees C) conventional oven setting.
  • First, start by cutting off each end so you end up with a flat base, which makes it easier to work and prevents it from slipping during peeling. Lay it on a board and use a knife to peel it lengthwise.
    Alternatively, slice the celeriac or celery root lengthise, first into halves, then into quarters. Using a knife, a potato or vegetable peeler, peel the celeriac.
    use a knife to peel lengthwise
  • Cut into quarters, then slice into smaller pieces and eventually into fingers (chips or fries), each about a ¼ of an inch thick.
    a photo collage showing how to cut celeriac or celery root
  • Transfer the cut slices to a medium-sized bowl. Toss with olive oil, salt and paprika.
  • Place the fries on a rack or baking tray. Spread them out, trying as much as possible not to have them touch.
    Bake for about 30-35 minutes, until slightly crunchy on the outside but soft on the inside.
  • Serve the celery root fries your favourite main dish, salad or dipping sauce.


Store celeriac in the vegetable compartment of the fridge. However, avoid storing it next to other vegetables as it tends to get spoiled quickly. To store cut celeriac or celery root, wrap using a plastic wrap or an airtight container and store in the fridge for about 3 days.
To freeze, blanch by boiling in hot water for 2-3 minutes then transfer to a bowl with ice-cold water to stop the boiling or cooking process.
  • TIP: Take care not to store celeriac or celery root together with other vegetables as it tends to go bad quickly.


Calories: 66kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 586mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg