Celery Chips
Ingredients
- 500 g flour
- 100 g starch
- 75 gr margarine
- 200-240 ml of water, depending on how thick the dough is
- 2 tsp salt
- 1 tsp broth powder
- 8 stalks of celery,
- 3 cloves of garlic
Method
- Melt the margarine. set aside
- Puree the garlic, set aside
- Cut the celery until the leafy part, remove the stems and finely slice. set aside
- Mix dry ingredients, add celery, mix well. Add liquid margarine and garlic, stir until smooth and then add water little by little while kneading until the dough is smooth. Stop adding water when the dough feels smooth enough. The texture of the dough is smooth but a little hard, not soggy...
- Round the dough, cover with plastic, rest 20-30 minutes.
- After resting, divide the dough into several parts, roll it thinly with a rolling pin, lightly sprinkle and flatten the surface with starch and then cut into pieces, shape according to taste. If you have a noodle/cheese stick making machine, the dough can be thinned out gradually from thickness no. 2 to no. 4, don't forget to coat it thinly with starch, then cut it into pieces according to your taste.
- Fry in a lot of oil and really hot on a high flame until the dough rises and is slightly firm, reduce the heat to a low flame and continue frying until the chips are dry and golden. Lift, drain. Let it cool and then store it in a tightly closed container.
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