Celery root might not win any beauty contests, but it makes seriously good chips. If you love a salty, crunchy snack with real flavor, these air fryer celery root chips will win you over. They cook fast, get wonderfully crisp, and have a mellow, earthy taste that’s easy to season any way you like.
Whether you’re cutting back on potatoes or just want a new snack idea, this recipe delivers. Grab your air fryer and a knobby celery root—this is easier than it looks.
In this article:
Why This Recipe Works
- Air fryer = crisp without the grease. Hot, circulating air gives you the crunch of fried chips using only a small amount of oil.
- Thin, even slices cook consistently. A mandoline or sharp knife helps you get that perfect chip texture—crisp edges with a light snap.
- Celery root has built-in flavor. It’s earthy with a hint of celery and nuttiness, which pairs beautifully with simple seasonings.
- Quick cook time. Once prepped, each batch cooks in about 10 minutes, so you can snack sooner.
- Easy to customize. You can keep it simple with salt or dress it up with smoky, herby, or spicy blends.
Ingredients
- 1 medium celery root (celeriac), about 1 to 1.5 pounds
- 1.5 to 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika or sweet paprika (optional)
- Pinch of cayenne or chili powder (optional, for heat)
- Fresh lemon zest or a squeeze of lemon (optional, for serving)
How to Make It
- Prep the air fryer. Preheat your air fryer to 350°F (175°C) for 3 to 5 minutes. A warm basket helps the chips crisp faster.
- Peel the celery root. Trim off the top and bottom to create flat surfaces.
Stand it upright and slice off the rough, knobby skin with a sharp knife. Rinse to remove any dirt, then pat dry.
- Slice thinly. Using a mandoline set to about 1/16 to 1/8 inch (1.5–3 mm), slice the celery root into rounds. If using a knife, go slowly and aim for uniform slices so they cook evenly.
- Optional soak for extra crispness. Place slices in a bowl of cold water for 10 minutes to remove some starch.
Drain and dry thoroughly with a clean towel. Dry slices are key to crunch.
- Season. In a large bowl, toss slices with oil, salt, pepper, and any optional seasonings. Use your hands to coat evenly without drenching them in oil.
- Arrange in the basket. Spread slices in a single layer in the air fryer basket. It’s okay if edges touch, but avoid heavy overlapping.
You’ll likely cook in batches.
- Air fry. Cook at 350°F (175°C) for 8 to 12 minutes, shaking the basket or flipping slices halfway. Watch closely in the last 2 to 3 minutes—they can go from golden to too dark quickly.
- Finish and season again. When slices are golden with crisp edges, transfer them to a cooling rack or paper towel–lined plate. Sprinkle with a pinch more salt while hot. Add lemon zest or a tiny squeeze of lemon if using.
- Repeat. Continue with remaining slices.
Serve warm, or let them cool fully for maximum crunch.
Storage Instructions
- Short-term: Once fully cooled, store chips in an airtight container at room temperature for up to 2 days. If they soften, re-crisp in the air fryer at 300°F (150°C) for 2 to 3 minutes.
- Avoid moisture: Don’t seal them while warm. Trapped steam softens the chips.
- For best crunch: Add a small piece of paper towel or a food-safe desiccant pack to the container to absorb humidity.
Why This is Good for You
- Lower in carbs than potatoes. Celery root offers a lighter option if you’re watching carbs while still satisfying that crunchy snack craving.
- Fiber and micronutrients. It contains fiber, vitamin K, and minerals like potassium, which support heart health and steady energy.
- Less oil, more payoff. Air frying uses much less oil than deep frying, trimming calories without losing texture.
- Naturally flavorful. Because celery root has real character, you can season lightly and still get big taste.
Pitfalls to Watch Out For
- Uneven slicing. Thicker pieces won’t crisp at the same time as thin ones.
Aim for uniform thickness to avoid half-burnt, half-soft chips.
- Overcrowding the basket. If you pile them in, they’ll steam instead of crisp. Work in batches for the best texture.
- Too much oil. A heavy hand can make chips soggy. Lightly coat—just enough to make the seasoning stick.
- Walking away. The window between golden and bitter-brown is small.
Keep an eye on the last minutes of cooking.
- Skipping the dry step. If you soak the slices, dry them well. Surface moisture kills crunch.
Variations You Can Try
- Smoky BBQ: Paprika, garlic powder, onion powder, brown sugar, and a pinch of cayenne.
- Herby Parmesan: Grated Parmesan, dried thyme, and black pepper. Toss the cheese on in the last minute so it melts and clings without burning.
- Salt and Vinegar: Toss slices briefly with 1 tablespoon white vinegar before oiling and seasoning.
Add a touch more salt after frying.
- Everything Bagel: Sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt.
- Lemon-Pepper: Fresh lemon zest, cracked black pepper, and a pinch of sea salt right after cooking.
- Spicy Lime: Chili powder, cumin, and a squeeze of lime just before serving.
FAQ
Do I have to peel celery root?
Yes. The outer skin is tough and fibrous. Trim the ends, then slice off the peel with a sharp knife so you’re left with the clean, pale interior.
Can I bake these instead of using an air fryer?
You can.
Arrange slices on parchment-lined baking sheets, bake at 375°F (190°C) for 12 to 18 minutes, flipping once. Watch closely, as edges can darken fast.
How thin should I slice the celery root?
Aim for 1/16 to 1/8 inch (about 1.5–3 mm). Thinner slices get more delicate and crisp; thicker slices will be sturdier but may need an extra minute or two.
Why are my chips soggy?
They were likely too crowded, too thick, or too wet.
Dry the slices well, air fry in single layers, and avoid too much oil. Re-crisp at 300°F (150°C) for a couple of minutes if needed.
What oil works best?
Olive oil and avocado oil are great. You want a neutral-to-pleasant flavor and good heat tolerance.
You only need a thin coating.
Can I make them ahead?
Yes, but they’re best the day they’re made. Store fully cooled chips in an airtight container. Refresh in the air fryer for a minute or two before serving.
What should I serve with these chips?
They’re great solo with a squeeze of lemon.
For dips, try Greek yogurt with dill and lemon, smoky aioli, or a simple tahini sauce.
Is celery root the same as celery?
They’re related, but not the same. Celery root is grown for its bulbous root, while the celery you know is grown for its stalks. The flavor is similar but earthier and nuttier.
Wrapping Up
Air fryer celery root chips are simple, quick, and surprisingly craveable.
With a little slicing and a short cook time, you get a bowl of crisp, savory chips that feel special without much effort. Keep the seasoning classic, or try a fun twist—either way, you’ll have a smarter snack with real flavor. If you’ve never cooked with celery root before, this is the easiest place to start.
One batch and you’ll see why it deserves a spot in your snack rotation.
Air Fryer Celery Root Chips – Crisp, Savory, and Surprisingly Simple
Ingredients
- 1 medium celery root (celeriac), about 1 to 1.5 pounds
- 1.5 to 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika or sweet paprika (optional)
- Pinch of cayenne or chili powder (optional, for heat)
- Fresh lemon zest or a squeeze of lemon (optional, for serving)
Instructions
- Prep the air fryer. Preheat your air fryer to 350°F (175°C) for 3 to 5 minutes. A warm basket helps the chips crisp faster.
- Peel the celery root. Trim off the top and bottom to create flat surfaces.Stand it upright and slice off the rough, knobby skin with a sharp knife. Rinse to remove any dirt, then pat dry.
- Slice thinly. Using a mandoline set to about 1/16 to 1/8 inch (1.5–3 mm), slice the celery root into rounds. If using a knife, go slowly and aim for uniform slices so they cook evenly.
- Optional soak for extra crispness. Place slices in a bowl of cold water for 10 minutes to remove some starch.Drain and dry thoroughly with a clean towel. Dry slices are key to crunch.
- Season. In a large bowl, toss slices with oil, salt, pepper, and any optional seasonings. Use your hands to coat evenly without drenching them in oil.
- Arrange in the basket. Spread slices in a single layer in the air fryer basket. It’s okay if edges touch, but avoid heavy overlapping.You’ll likely cook in batches.
- Air fry. Cook at 350°F (175°C) for 8 to 12 minutes, shaking the basket or flipping slices halfway. Watch closely in the last 2 to 3 minutes—they can go from golden to too dark quickly.
- Finish and season again. When slices are golden with crisp edges, transfer them to a cooling rack or paper towel–lined plate. Sprinkle with a pinch more salt while hot. Add lemon zest or a tiny squeeze of lemon if using.
- Repeat. Continue with remaining slices.Serve warm, or let them cool fully for maximum crunch.
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