I do mine at about 5mm or 1/4 inch. After slicing you can also marinade them in lightly salted water. Just make sure that it is dried well before frying.
You can even try them dipped in a simple batter. I prefer the plain fried ones though. Crisp on the outside. Goes well with rice dishes.
Try slicing it into strips and pan frying until crisp. Good way to get started.
How thin should the strips be, like celery stalks or more like fruit-by-the-foot?
I do mine at about 5mm or 1/4 inch. After slicing you can also marinade them in lightly salted water. Just make sure that it is dried well before frying. You can even try them dipped in a simple batter. I prefer the plain fried ones though. Crisp on the outside. Goes well with rice dishes.