Celeriac oven chips

Celeriac oven chips

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(22 ratings)

Cook: 30 mins - 35 mins

Easy

Serves 6
Give oven chips a new twist - with a helping of celeriac

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

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

  • 2 large celeriac (1.3kg/3lb total weight)
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 3-4 tbsp groundnut or vegetable oil
  • 1 tbsp mild curry powder

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).

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Comments, questions and tips

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islamay
10th May, 2014
5.05
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
3rd Mar, 2013
5.05
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
3rd Feb, 2013
3.05
Just made these, they tasted good but were not crisp at all, reading the comments I'll try them without parboiling next time.
jocampbell1
12th Oct, 2012
4.05
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
9th Sep, 2012
3.05
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
26th Jul, 2012
5.05
Delicious and healthy!!
mandrax
9th Jul, 2012
Just wondering where the pheasant comes into this????
rachel_r
16th May, 2012
4.05
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
20th Apr, 2012
Tried these for the first time this week and they lovely :) will def become a regular :)
kingies
26th Jan, 2012
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!

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