Celery chips with chili mayonnaise
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
2 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with large pan or plancha, hand blender, container, bowl
Ingredients
For the chili mayonnaise:
• 1 tsp mustard
• approx. 100 ml sunflower oil
• Juice of half a lemon
• 1 red chili, roughly chopped and deseeded to your liking
• 1 garlic clove, peeled and chopped
• 50 ml milk
• Salt
• Pepper
• 1 pinch of sugar
For the celery chips:
• 1 celeriac
• 3 rosemary sprigs
• some olive oil
• Salt flakes
You can find equipment in the FIRE&FOOD shop!
preparation
This snack is the perfect starter for any barbecue. It's easy to prepare and ready to eat fresh on the grill in just 10 minutes. The chips taste best straight from the grill, while they're still warm and crispy. Depending on the weather and humidity, they'll absorb moisture and become soggy after a few hours. This isn't usually a concern, though, as the chips are quickly eaten away. For the celery chips, we need a continuous grill surface. A plancha grill or a large frying pan is a good option.
➊ The mayonnaise can be easily prepared in advance and refrigerated until ready to use. This simple version uses milk instead of eggs. The lecithin it contains provides a very similar binding and eliminates the risk of salmonella.
➋ First, pour the milk, mustard, garlic, and chili into a bowl. Blend everything thoroughly with a hand blender. Then slowly add the oil and continue blending until the desired consistency is reached. Season the mayo with lemon juice, salt, pepper, and sugar.
➌ For the chips, lightly coat the plancha with oil—you won't need much, as you don't want to fry the celery. Then spread the salt flakes on the plancha and use a kitchen slicer to thinly slice the celery over the plancha. Don't let too many slices stack up on top of each other. After 3–4 minutes, turn the slices over and roast for another 4 minutes over medium heat. Chop the rosemary and sprinkle a few more salt flakes over the chips at the end of the cooking time.
➍ Serve the chips with the mayo.
Recipe by Bjoern Terhorst
Bjoern Terhorst is a master of the culinary arts and knows how to inspire this passion in others through grilling seminars and steak tastings. His best recipes can be found on his blog, Time to Meat, for you to try at home.
Recipe from FIRE&FOOD issue 01/2025
