peeler to remove the remaining skin. If necessary, trim the celery root so that it fits flat on a mandolin. Hold the root in place and slice into thin discs.
Transfer the discs to a large bowl and toss with the olive oil until well coated. Add the paprika, black pepper, garlic salt and onion powder and toss again.
Arrange the slices in a single layer on baking sheets. Bake for 15 to 20 minutes, until golden brown. Serve immediately or cool completely and store in an air-tight container for up to three days.
Yield: 4 servings
More information
The U.S. Department of Agriculture has more on celery and its benefits.
