Fried root vegetables are a wondrous snack. These beauties eat like potato chips but actually taste like something other than salt.

 

Makes a big bowl of chips

 

Ingredients

1 medium celeriac (about 1-1/2 pounds)

Oil for frying

Sea salt

Black pepper

 

Directions

Preheat fryer to 350 F. Fill a large bowl with 2 quarts of water and mix in 2 tablespoons of lemon juice. Peel the celeriac and shave thin chips with a vegetable peeler into the water. Drain chips in a colander and shake dry removing as much water as possible. Fry chips in small batches that are not too tightly packed. Fry 5 to 7 minutes until chips float and are crisp on the edges but just a little tender in the centers. Drain on a paper-lined pan and toss each batch with salt and pepper to taste while still warm. Repeat until all chips are fried.