This formula is very similar to that of my baked veggie fries, so if you’ve already tackled the former, you’re ready to try making chips. In my opinion, chips, due to being thinner, are more finicky, going from the perfect crispness to burnt very quickly, so you have to keep a watchful eye.

Today’s chips are made from celery root. As I’ve surely mentioned before, one of the things I love about getting Bountiful Baskets is that the surprise often yields an item that I probably wouldn’t consider buying. Not afraid of a challenge and not one to waste food, I embraced this odd-looking root vegetable and decided to try my best to make it palatable.

As you can imagine, celery root, or celeriac, tastes just like celery, which, to me, is quite a strong, distinct flavor. Thus, however you’re going to use it, you need to prepare yourself for that flavor to be a part of the overall profile. Celeriac is high in antioxidants and vitamin K, so it’s a valuable plant worth considering. The best part? You can just treat it like a potato.

Peel it and cut into fries or steam and mash and celeriac is good to go. I decided to use it to demonstrate my chip formula, which can be adapted to any root vegetable and some other heartier vegetables—like zucchini—that can also hold up to being made into chips. A tomato, for instance, not so much…  🙂

A quality mandolin, food processor with slicing attachment, or some other slicing device will make chip-making easier, but you can certainly thinly slice your vegetables by hand. Be careful either way and as always, enjoy!

FORMULA BASE: BAKED VEGGIE CHIPS

Serves 2

• 1 lb root vegetables (or a hearty vegetable like zucchini) –> I’m using celery root.
• 1 tbsp oil, plus another teaspoon for greasing your cookie sheet –> I’m using extra virgin olive.
• Spices, fresh herbs, salt, and pepper to taste –> I’m using curry seasoning (check out my vegetable curry formula for the perfect blend of spices!) and a pinch of pink Himalayan sea salt.

Preheat your oven to 300 degrees. Peel (if necessary) and thinly slice your vegetables. In a large bowl, with tongs, combine the chips with oil and seasoning.

Arrange them in a single layer on your greased cookie sheet. Total bake time will vary based on the vegetable chosen and the thinness of the chips.

I would set the initial timer for 10 minutes, check, flip, and repeat until the chips are crispy and slightly browned on the edges. Be prepared to babysit, but take comfort in the minimal oil used – you could always deep fry the chips instead, but at the cost of higher fat content and the need to season each batch as they come out. Your call! 🙂

Enjoy immediately after preparation; chips will start to soften the longer they are kept around.