Keto chicken skewers with fries and dip

Keto chicken skewers with fries and dip

Crunchy, golden and light, these baked fries almost steal the show. But these quick and scrumptious chicken skewers – with a healthy dollop of fresh, herby spinach dip strutting proudly across the plate – are team players: they don’t mind sharing the spotlight. Take a bow, fellas. You’re an ensemble cast to keep an eye on. Encore!

Keto chicken skewers with fries and dip

Crunchy, golden and light, these baked fries almost steal the show. But these quick and scrumptious chicken skewers – with a healthy dollop of fresh, herby spinach dip strutting proudly across the plate – are team players: they don’t mind sharing the spotlight. Take a bow, fellas. You’re an ensemble cast to keep an eye on. Encore!
4 servingservings


Chicken skewers
  • 4 - 8 4 - 8 wooden skewerwooden skewers
  • 2 lbs 900 g chicken breastchicken breasts
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 2 tbsp 2 tbsp olive oil
Spinach dip
  • 2 tbsp 2 tbsp light olive oil
  • 2 oz. 50 g frozen spinach, chopped
  • 2 tbsp 2 tbsp dried parsley
  • 1 tbsp 1 tbsp dried dill
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper
  • 1 cup 225 ml mayonnaise
  • 4 tbsp 4 tbsp sour cream
  • 2 tsp 2 tsp lemon juice
Root celery fries
  • 1 lb 450 g celery root
  • 2 tbsp 2 tbsp olive oil
  • ½ tsp ½ tsp salt
  • ¼ tsp ¼ tsp ground black pepper


Instructions are for 4 servings. Please modify as needed.

  1. Make the dip. Thaw frozen spinach and remove excessive liquid. Pour into a bowl and mix well with the other ingredients.
  2. Let sit in the fridge while you prepare the skewers and the fries.
  3. Preheat the oven to 400°F (200°C), preferably using the oven's broil setting.
  4. Cut the chicken into 1-inch pieces and place in a bowl or a plastic bag.
  5. Add spices and oil, and mix. Marinate for 5–10 minutes at room temperature. Meanwhile, prepare the fries according to step 9.
  6. Thread the chicken pieces on 4, or 8 smaller, skewers. Place on a baking sheet lined with parchment paper.
  7. Broil for 20–30 minutes or until the chicken is thoroughly cooked. Adjust the time according to size. Keep hot while finishing the fries.
  8. If you have a convection oven, you can prepare fries and skewers at the same time. But remember that the fries may need a little shorter baking time.
  9. Peel the celery root, and cut into strips. Place in a bowl or a plastic bag. Salt and pepper and add oil. Stir, or shake.
  10. Spread out on a baking sheet or in a big baking dish. Bake for 20 minutes or until soft and golden.


Switch it up a little! Baking the skewers is simple and convenient, but don’t hesitate to cook them in a frying pan or tossing them on a grill. Both cooking techniques add their own extra depth of flavor. So, pick your favorite, and run with it!

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  1. Anneline Grobler
    Can you deep fry the root Celery ?
  2. Athena McGrath
    Is there a substitute for celery root? Not sure I will be able to find it... I've never seen it in a grocery store before :/
  3. Joseph
    My question is why do they have a recepie w/ root celery? It has no fat and 12 net grams of carbs for 1 cup. Thats better than having a patato but its not low carb.
  4. Chanelle
    I am in Australia - what could I substitute the celery root for?
  5. Chris
    You could try rutabaga (Swede)
  6. Terry
    My family and I have been enjoying almost every single recipe, however, this recipe has a number of issues that I thought would be worth posting about. First, it is very time consuming for a week night meal (chopping, marinading, slicing, two separate items in the oven etc.) Second, celery root or celeriac is difficult to find in the U.S. and also expensive when you do find it. Third, no matter how long I cooked the celery root it never crisped up in the oven - the end result tasted good but was very limp. I'm positive the only way you could get a result similar to the example picture is by deep frying them and unfortunately I do not have a deep fryer. Anyway, just thought I'd leave some feedback. The other recipes have been really easy, tasty and interesting!
  7. Mame
    I don't think the 'fries' are suppose to be crispy, the last step in recipe says: bake ...until soft and golden

    I didn't turn my chicken into skewers, simply fried up thighs on top of stove, much less time consuming I thought. I too wondered whether this was really a ketogenic meal, I thought celeriac was fairly high carb...

    We all enjoyed it though. :)

  8. Trish
    Celeriac chips - fabulous in taste and texture was good too. I am definitely a convert to this vegetable and it makes a great alternative to green carbs. I almost feel like I am cheating and eating potato chips :-).
  9. LT
    Channelle - you can get celery root here, we just call it celeriac.

    Mame - I had the same concerns but they're only 9g per 100g according to nutritionist advice I received.

  10. Jami
    With the fiber in celeriac the carbs balance out nicely so it really isn't an issue.
  11. Lucille chavez
    I'm just cooking for one person, but I follow the recipes to the T. So I land up with lots of left overs ,so can I just eat this leftovers on a day I don't feel like cooking or do I have to follow the weekly diet plan
  12. Benjamin
    If it wasn't for the spinach dip and the introduction to the concept of "Celery Root" this dish would of been pretty bland and boring. I guess one thing I'm missing from my old diet is the inclusion of BBQ sauces because that would of really helped boost the chicken up. Sadly BBQ sauces come with a lot of sugar and I've yet to find a good tasting BBQ sauce that's sugar free.
    Replies: #18, #24
  13. Ingrid
    I used rutabaga vs celery root and I liked it. But I'm not a picky eater. Lol
  14. Alison Lavender
    What does 'broil' mean - UK girl here!
    Replies: #15, #28, #29
  15. James
    Roast over some water, you can get broiling pans for ovens
  16. 1 comment removed
  17. Amy
    Spot on review by Terry above! I tried this too--expensive and not good for the reasons listed.
  18. Jeanne
    Have you tried Tessamae's?
  19. Drachula
    Hi Diet doctor.
    I know the world has gone American, but I have to look up what root celery is - celeriac, scallions - spring onions.
    I can cope with zucchini and other Italian terms, but the American words are a bit bizarre for the European market, aren't they?
    Or is the UK the final resting place of English these days? Perhaps that is justice!!
  20. Joe
    How come you don't give the calories to the dish? Why only the Macros???
  21. Amber
    So, this was kind of a disaster from start to finish (other than the spinach dip, which was delicious.) I had to search 3 stores to find celery root, and when I did it was over $10 for half a pound. I tried baking it as the recipe states, and it ended up shriveled up and tough, never got golden. Maybe because it's not a common ingredient, the ones I got were old. Also my chicken ended up dry. Maybe it was just an off-day for me in the kitchen, but the celery root was very disappointing.
  22. Stephanie
    Sorry for the long post... I'm trying to be thorough because of the previous reviews. I tried this for the first time 2 nights ago. The celery root was not carried in my regular store, which I expected after reading the reviews. So I went straight to the high-end grocery store in my town (Harmon's) to avoid a bunch of store hopping. They had it for $3/lb, which was considerably less than I expected, so I went ahead and tried it.

    I tried baking them longer to see if they would crisp up better. They stayed soft, but the more I cooked them, the more they lost the celery flavor and shrunk. The ones that browned from broiling actually tasted a little like potatoes... I think if these were deep fried, they would crisp up better and probably taste a little more like fries.

    The spinach dip was amazing. I used twice as much spinach as it called for. I also used a little more sour cream and a little less mayo since I've discovered that too much mayo is off-putting to me. I will say, that's a lot of dill... I didn't quite have a whole tablespoon on hand, but it was still plenty of flavor. But this dip was fantastic, I'll definitely make it again.

    The chicken was incredibly bland, and I even added some ACV to keep the meat tender. I would at least add some garlic/onion powder to the chicken marinade. But I did eat the chicken covered in the spinach dip, which was great. I also ate the dip on the fries... still great. I had low expectations of the fries, so I was not disappointed in this. It was pretty good, but I would make some tweaks if I made it again.

    I will say, this is not the only deceptive picture of a cooked recipe I've seen so far on this site. These fries are crunchy looking and the serving size is enormous. If you split 1 lb of celery root into 4 servings of fries, it comes to about half a cup of fries... the picture shows almost 2 cups for one plate!

    I also looked up the nutrition information for celery root. It does have about 12 net carbs per serving (one cup). So a serving, according to this recipe, only has about 6 grams. It's not a ton, but there are other options, like zucchini fries or eggplant or kohlrabi, any of these have the same or less carbs and would make just as appealing fry substitutes. I'm just not sure why exactly celery root was selected. I'd probably try another option before this again.

  23. Mark
    The chicken was good and I loved the dip for it but the celery root fries were terrible and a waste of money! I think a celery root cost me 5 bucks. The fries came out with a hairy consistency, maybe I didn't peal the celery root enough? Although if I pealed any more I wouldn't have anything left of it. Don't waste your time with the fries!
  24. Rick
    Benjamin try some Buffalo sauce.

    1/4 cup melted butter
    1/4 cup hot sauce (I only use Frank’s)
    Dash of Worcester
    Garlic powder to taste

    Toss the cooked chicken in and stir.
    It’s not BBQ sauce but it’s damn tasty and has no carbs!

  25. Amanda
    What can I use as a substitute for the fries? Vegetables?
  26. Bartosz
    You can easily find celery root in polish/romenian shops or any east european ones ;)
  27. kay
    Crisp and crunchy?? no they are not. Maybe next time I will deep fry them, and or parboil them a minute or two dry well and then fry. I used a black iron skillet and some Cajun spices ( Emeril's / Tony's etc. ) and fried them in olive oil. Then I finished them in the oven. They were quite good and I can see using them as a potato substitute, like grated for hash browns and cut into cubes and oven roasting. I will continue to experiment with them. I can only conclude the ones in the photo were cut into really small strips then perhaps they will crisp.
  28. Jemma
    broil/broiling is the US term for grill/grilling
  29. Sheila
    I know Alison asked this back in 2017 and it's now 2019 but - just in case any other Brits are wondering - James' reply about broiling being something to do with roasting over water was totally off the mark, sorry James...
    Like Jemma said this March, if someone's broiling something in the States they're sticking it under the grill in the oven to brown and crisp up the top surface of the food. :)
  30. Nicholas
    I got two chicken breasts to make this and they both weigh over a pound! One breast is like 8.5 ounces isn’t that higher than norma is it ok for this recipe? Should I limit the chicken breast to 6 ounces?

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