• 1 1/2 lbs celeriac
• 1/2 cup + 2 Tbs light mayonnaise
• 3 Tbs Dijon mustard

Preheat oven to 400 degrees.  Wash and peel celeriac.  Cut about 2/3 of the celeriac into long thin julienne strips about 2 inches long.  Mix the mayonnaise and mustard in a bowl and add the julienned celeriac.  Add salt and pepper to taste and refrigerate.

Slice the remaining celeriac as thin as possible.  Place the slices on a baking sheet, reduce the heat to 275 degrees and bake, turning once or twice 30 minutes, or until crisp.  The celeriac chips will brown lightly, but don’t let them get too dark.  Sprinkle with salt.  Serve a mound of celeriac remoulade with the chips on top alone or on a bed of thinly sliced prosciutto.