These air fryer celery root fries have browned edges, tender centers, and a savory garlic-thyme finish. Thin, even batons make the 15-minute method work.
15-Minute Air Fryer Celery Root Fries
- Prep time: 5 minutes
- Cook time: 10 minutes
- Temperature: 400°F
- Yield: 2 servings
- Equipment: Air fryer and sharp knife
Celery root, also called celeriac, stays less fluffy than potato. Cut 1/4-inch pieces for tender-crisp results within the stated time.
Ingredients
- 12 ounces peeled celery root
- 1 tablespoon avocado oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon lemon juice
How to Make Air Fryer Celery Root Fries
- Preheat: Heat the air fryer to 400°F for 3 minutes.
- Peel: Scrub the whole root, trim the top and base, then remove every rough section with a sharp knife.
- Cut: Slice into uniform 1/4-inch batons about 3 inches long. Blot the surfaces dry.
- Season: Toss with oil, garlic, thyme, paprika, salt, and pepper until evenly coated.
Coat every thin celeriac baton evenly before air-frying. - Cook: Arrange one loose layer. Air-fry 10 minutes, shaking at 5 minutes. Finish with lemon juice.
A loose single layer allows the celery root edges to brown.
Crisping Checklist
- All knobby peel is removed.
- Batons are only 1/4 inch thick.
- Cut surfaces are dry.
- The basket remains uncrowded.
- Fries are served immediately.
Compare their texture with our jicama fries, turnip fries, or air fryer radishes.
Food Safety and Allergens
Wash the whole root under running water before cutting so the knife does not carry soil into the flesh. Use a stable board because celeriac is dense and irregular.
Celery is a regulated allergen in the UK and EU, although not among the FDA’s nine major US allergens. Anyone with a known celery allergy should avoid celeriac.
USDA leftover guidance recommends refrigerating cooked food promptly and discarding it after more than 2 hours at room temperature.
- Refrigerate within 2 hours.
- Store covered for up to 3 days.
- Reheat at 375°F for 4 minutes.
- Discard after 1 hour above 90°F.
Flavor Options
- Add cayenne for gentle heat.
- Use rosemary instead of thyme.
- Finish with fresh lemon zest.
- Serve beside an unsweetened yogurt dip.
If the batons overlap, cook two batches. Let the fryer return to 400°F for 2 minutes before adding the second batch.
Choosing and Cutting Celeriac
Select a firm root that feels heavy and has no soft, wet, or hollow-looking areas. Smaller roots are often easier to peel evenly.
Set the trimmed flat base on the board before slicing downward around the sides. Never try to peel the knobby surface while holding it in your hand.
- Use a sharp chef’s knife.
- Keep fingertips behind the blade.
- Cut slabs before making batons.
- Measure the thickest piece.
Frequently Asked Questions
Do I need to boil celeriac first?
No. Thin batons cook tender-crisp in the listed time. Boiling adds moisture and reduces browning.
Why are the centers firm?
The pieces may be too thick. Continue in 2-minute increments or cut the next batch to 1/4 inch.