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  • 2 large celeriac
    (1.3kg/3lb total weight)
  • 3-4 tbsp groundnut or vegetable oil
  • 1 tbsp mild curry powder

Nutrition: per serving

  • kcal81
  • fat6g
  • saturates1g
  • carbs4g
  • sugars0g
  • fibre6g
  • protein2g
  • salt0.63g
    low

Method

  • step 1

    Pre-heat your oven to 230C/ gas 8/ fan 210C. Peel the celeriac, slicing off the top and bottom and sweeping down the sides with a heavy, sharp knife to remove the tough skin. Cut the celeriac into thumb-thick slices and then into fat chips.

  • step 2

    Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.

  • step 3

    Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). Cook them in the oven for about 30-35 minutes.

Recipe from Good Food magazine, November 2002

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Comments, questions and tips (30)

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Overall rating

A star rating of 4.3 out of 5.30 ratings

stephanie.randell9262086

question

Can these be done in the air fryer? If so how long for and what temp?

chloejrobb

Could you use this recipe but with potato’s instead?

Vfarq

A star rating of 4 out of 5.

Tasty but didn’t go crispy like chips

Billblythe

A star rating of 5 out of 5.

Finally cracked these - cut into beef chip sizes, salted like you would an aubergine then a couple of minutes later dried thoroughly on kitchen towel. Put in a bag with paprika, turmeric and a mix of olive oil and chilli oil and baked on a sheet for 25mins at 190. Came out perfect. Not going back to…

Delphinehoulton

Followed your suggestions and everyone loved them. Thank you.

LinB707 avatar

LinB707

A star rating of 5 out of 5.

Loved this recipe but I boiled for about 5 minutes and added smokey paprika and garlic granules to the curry powder. Absolutely delicious

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