Preheat the oven to 180ºC. Cover a baking sheet with parchment paper and brush the paper with a brush of oil.
Peel a celeriac and cut the tuber into quarters. Arrange the pieces of celeriac into thin slices, this is the fastest with a mandolin or cheese slicer.
Place the slices next to each other on the baking sheet and brush them with oil. Sprinkle them with some sea salt and roast the crisps for about 20 minutes high in the oven.
Serve immediately warm or let the celeriac crisps on a rack cool so that they are really crispy.
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