Celeriac oven chips

Celeriac oven chips

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(21 ratings)

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Cooking time

Cook: 30 mins - 35 mins

Skill level

Easy

Servings

Serves 6

Give oven chips a new twist - with a helping of celeriac

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
81
protein
2g
carbs
4g
fat
6g
saturates
1g
fibre
6g
sugar
0g
salt
0.63g

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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Method

  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).

Recipe from Good Food magazine, November 2002

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Comments

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islamay's picture
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This worked really well. I was unsure when celeriac came in the veggie box but this recipe is so simple. Served them with fish and coleslaw.

skattikat's picture
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These are divine and soooo tasty. Really easy to make. Now all I need is someone to prepare the celeriac lol. I also added turmeric as well as medium curry powder. Even the kids loved them

dangermouse73's picture
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Just made these, they tasted good but were not crisp at all, reading the comments I'll try them without parboiling next time.

jocampbell1's picture
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I definitely recommend these. I've tried them twice, once part-boiling and once without. They worked better for me when I did not part-boil and came out crisper. I put them in the oven for about 40 minutes.

mintyb's picture
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The texture was great, but cooking at such a high temp burned the spices in the curry powder so they were covered in bitter, black bits.

caroljefferson's picture
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Delicious and healthy!!

mandrax's picture

Just wondering where the pheasant comes into this????

rachel_r's picture
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The first time I made these I found them a bit spicy, so I tried them again using paprika instead of curry powder and they were lovely. I love the taste and texture of celeriac when cooked like this.

kel-delacoe's picture

Tried these for the first time this week and they lovely :) will def become a regular :)

kingies's picture

Tried this for the first time and am now hooked! They are so simple and just as good - no better than potato chips! Am now trying the parsnip and parmesan bake - can't wait!

bronoma's picture
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The chips were quite nice and browned nicely but were just not crisp enough in spite of cooking them at 235C. I use Celeriac more as part of roasted vegetables, in soup or potato mash.

alisonpg's picture
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Just had these for lunch. Delicious and easy to do. Lower calories than normal chips and a different taste for a change. I would recommend these!

chokl8ee's picture
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Really enjoyed these as did my kids. Hadn't got any curry powder to hand so went with the turmeric option and they tasted great. Will definitely do them again!

kjf_uk's picture
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I tried these a couple of weeks ago after seeing everyone raving about them. I really didn't like them, the smell while they were cooking made me heave. :(

Must admit, I'd not tasted celeriac before, if you have, and you like it, you may be okay. I love most root veggies, and very much like celery, but the smell and taste of these was just vile.

steveinthecity's picture
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Tried this with and without parboiling; prefer without. Made it with curry powder the first time and hot smoked paprika & caraway seed the second time. Preferred the latter.

bioniclou's picture
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We have just gone veggie, we received our first veggie box delivery, looked and the celeraic which looked more like a Harry Potter Mandrake and laughed.
So, I google the veg, found the website and tried the recipe. OMG, delicious, i was concerned that they would not soften, i need not have worried, I used slightly less oil and still came out crisp, all three of us were looking round for more, and we will definitely be trying this again, I can see it becoming a favprite in our house.
It has given me confidence to try other recipes on the site cos the instructions were so easy. Thank you.

marion1954's picture

Got this celeriac in my organic hamper and didn't know what to do with it so I tried this recipe but did not have any curry powder so I used some tumeric, chilli powder, cumin and sea salt added some spring onions they cooked up a treat, the flavour was very diferent, will definately be cooking this dish again went really well with salmon and steamed spinach

aturnb1022's picture
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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.

dennypoos's picture

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.

kelherring's picture
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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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