Celery Chips

Name: Sellerie-Chips
Total time: 8 h
Cuisine: Deutsche Küche
Ingredients: 1000 g Knollensellerie; 25 ml Olivenöl; 8 g Meersalz; 4 g Getrockneter Thymian; 3 g Getrockneter Rosmarin (fein gemahlen); 15 ml Zitronensaft; 3 g Schwarzer Pfeffer (gemahlen)

Spice MixOtherDehydratingEasy8-10 hrsN/A52-57 °CNo wood

Paper-thin celery chips are enhanced with an aromatic herb-spice blend and gently dehydrated. The intense flavor of celery harmonizes perfectly with herbs like thyme and rosemary. These chips offer a low-calorie alternative to conventional snacks.

Ingredients(for 1 kg)

Celeriac1000 g

Olive oil25 ml

Sea salt8 g

Dried thyme4 g

Dried rosemary (finely ground)3 g

Lemon juice15 ml

Black pepper (ground)3 g

Instructions

Preparation

20 minutes

Peel the celeriac and slice into uniform 2-3 mm thin rounds using a mandoline. Immediately place slices in water with lemon juice to prevent oxidation.

Seasoning

10 minutes

Remove celery slices from lemon water, drain thoroughly, and pat dry with paper towels. Toss with olive oil, sea salt, thyme, rosemary, and pepper.

Dehydrating

8-10 hours

Lay slices without overlap on dehydrator trays. Dehydrate at 52-57 °C. After 5 hours, flip the slices for even drying. Continue dehydrating until completely crispy.

Quality Check and Storage

10 minutes

Chips should snap when bent and have no soft spots. If needed, dry for another 1-2 hours. Allow to cool and store airtight for up to 10 days.

Pro Tip

Celery contains a lot of water, so a uniform and very thin slice thickness is crucial for a crispy result. A mandoline slicer provides the best consistent results.

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