Celeriac Chips in the Air Fryer
Celeriac is a knobbly, slightly sweet root vegetable with a mild celery flavour, and it makes good chips with less starch than potato. Cut into sticks and cooked in the air fryer, it turns golden outside and soft and nutty inside. These celeriac chips air fryer style take about 20 minutes, plus a quick parboil that makes all the difference to the texture.
- Temperature
- 200°C
- Total time
- 39min
- Prep
- 15min
- Servings
- 4
- Per serving
- 105kcal
Why the air fryer works for celeriac chips
Celeriac chips air fryer style give you a chip with a different character from potato. Celeriac has less starch and more moisture, so it is easy to oven-bake into something soft and limp. The air fryer dries the surface continuously, and once the chips have been parboiled, the outside goes golden while the inside turns tender and slightly sweet.
The parboil is worth the extra five minutes. It softens the centre so it cooks through at the same time as the outside browns, and the roughened surface crisps more evenly. When you cook celeriac chips in air fryer baskets, you also use far less oil than roasting or deep frying. Celeriac is cheap in autumn and winter, and one root makes enough for four people as a side.
How to make celeriac chips in the air fryer
Tap a time to start a timer.
- Peel and cut Slice off the top and bottom of the celeriac so it sits flat, then cut away the thick knobbly skin with a sharp knife. Cut the flesh into chips about 1 cm thick and 7 cm long.
- Parboil Boil the chips in salted water for , until the surface is just tender but they still hold their shape. Drain in a colander and leave them to steam dry for .
- Season Pat the chips dry with kitchen roll, then toss them with the oil, smoked paprika and salt until evenly coated.
- Air fry Preheat the air fryer to 200 °C for . Add the chips in a single layer, or in two batches, and cook for , shaking the basket every , until golden brown with crisp edges.
- Finish Sprinkle with parsley and a little extra salt and serve while hot, as celeriac chips lose crispness quickly.
Cooking times and temperatures
| Celeriac Chips | Temperature | Time |
|---|---|---|
| Parboiled chips, 1 cmShake every 5 minutes | 200 °C | 20 min |
| Raw chips, no parboilSofter and less crisp | 190 °C | 25–28 min |
| Thin shoestring celeriac | 190 °C | 12–14 min |
| Thick chips, 1.5 cm | 200 °C | 22–25 min |
| Frozen celeriac chipsNo extra oil | 200 °C | 15–18 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Frozen food in an air fryer
Tips
- Choose a firm celeriac. It should feel heavy for its size, with no soft spots or cracks. A smaller root is easier to peel and often less woody.
- Peel generously. The skin is thick, hairy and full of grit. Cutting a flat base first keeps the celeriac steady while you work.
- Cut evenly. Chips of the same thickness cook at the same pace. Keep the pieces at about 1 cm so the middles are tender when the edges are golden.
Serving
Celeriac chips go well with grilled or roast meat, such as roast beef or sausages, and with fish dishes like fish cakes. A dip of mayonnaise mixed with wholegrain mustard and lemon juice suits the celery flavour (use vegan mayonnaise to keep the meal vegan). For a mixed tray of root vegetables, add carrots or serve alongside ordinary chips. Celeriac chips in air fryer batches are best served in a warm bowl straight away.
Storing and reheating
Leftover celeriac chips keep in a covered container in the fridge for up to 2 days. Reheat them in the air fryer at 180 °C for 4–5 minutes, until steaming hot all the way through and the edges have crisped again. Raw peeled celeriac keeps in a bowl of cold water with a squeeze of lemon for a day if you want to prepare it ahead.
Variations
- Herb and garlic: Swap the paprika for 1 tsp dried thyme and ½ tsp garlic granules for a savoury, roast-dinner style chip.
- Parmesan celeriac chips: Dust with 2 tbsp grated parmesan for the last 2 minutes of cooking. This version is not vegan or dairy-free.
- Celeriac crisps: Slice the root very thinly on a mandoline, dry well and cook at 160 °C for 10–12 minutes, shaking often, for a thin, crunchy snack.
Troubleshooting
- The celeriac chips are soft and pale
- They were wet when they went in, or the basket was full. Dry the chips well after boiling and cook in a single layer. A little more oil also helps browning.
- The chips taste bitter or woody
- Some skin or outer flesh was left on. Cut away more than you think, and discard any dark, fibrous patches near the root.
- The chips break when shaking
- They were boiled too long. Boil for 4 minutes at most, and shake gently, or turn them with tongs.
Frequently asked questions
How long do celeriac chips take in an air fryer?
About 20 minutes at 200 °C after a 4-minute parboil, shaken every 5 minutes. Raw sticks without parboiling need 25–28 minutes at 190 °C.
Can you air fry celeriac without boiling it first?
Yes, it works. The chips are a little firmer and less crisp, and take about 5 minutes longer. Cut them thinner than usual to compensate.
How do you make celeriac chips crispy in the air fryer?
Parboil them, dry them well, toss with a little oil and cook in a single layer. Crowding the basket is the usual reason they stay soft.
Are celeriac chips lower in carbs than potato chips?
Celeriac generally has fewer carbohydrates than potato, so many people use it as a lighter alternative. It is not carb-free, so check a nutrition database if you count carbs.
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