Celeriac oven chips

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Recipe by Good Food

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1. 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.
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.
3. Spread the chips over a large heavy baking sheet, leaving plenty of space (you may need 2 sheets). They take 30-35 minutes to cook, so put them in the 230C/ gas 8/fan 210C oven with the crowns or legs depending on how long you're cooking the 'Two-part pheasant' (allow for the birds' resting time).

Per serving

81 kcalories, protein 2g, carbohydrate 4g, fat 6 g, saturated fat 1g, fibre 6g, salt 0.63 g

Latest comments and suggestions

• MsVanDeKamp

  02 November 2007

  MsVanDeKamp rated and commented on this recipe

  

  I made these as an alternative to chips and was really impressed. I have used turmeric to spice them as well, and found it gave a lovely colour!

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• Poppy Lu

  16 January 2008

  Poppy Lu rated and commented on this recipe

  

  This is a brilliant recipe..it tastes a lot better than it sounds. It is very easy to make yet the curry flavours somehow work much better with the tangy celeriac than they would with potato chips.

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• chris

  19 January 2008

  chris commented on this recipe

  super duper fandabidozi.fantastic

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• Katiekoo

  25 January 2008

  Katiekoo commented on this recipe

  I liked these but a bit too much effort, I much prefer aunt bessies roast potatos.

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• Grym

  28 February 2008

  Grym rated and commented on this recipe

  

  Lovely! Made a chinese version by replacing the oil with soy sauce and the curry powder with chinese five spice. Really great - and much lower fat

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• kherring

  02 November 2008

  kherring rated and commented on this recipe

  

  I'm currently with a slimming club and so replaced the oil with olive oil frylight for a low calorie alternative. These were yummy; and in fact tasted a bit like roast parsnip (a special treat as parsnips are not a slimmers choice!).

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• Dennypoos

  06 December 2008

  Dennypoos commented on this recipe

  When I first tried the recipe and par-boiled/blanched the celeriac my chips came out soggy. By omitting this stage and cooking on a slightly lower heat for 20% longer I got great, GREAT, chips.

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• Tony

  17 November 2009

  Tony rated and commented on this recipe

  

  The taste of these is really good and are a very nice alternative to traditional chips. I ate mine with steamed chicken and a side salad.

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Ingredients

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

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Difficulty and servings

Serves 6

Preparation and cooking times

Cook 35 mins

Vegetarian

Ingredients

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

Per serving

81 kcalories, protein 2g, carbohydrate 4g, fat 6 g, saturated fat 1g, fibre 6g, salt 0.63 g

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