Celeriac oven chips

Celeriac oven chips

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(28 ratings)

Cook: 30 mins - 35 mins


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


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



    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


  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.

  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). Cook them in the oven for about 30-35 minutes.

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Comments, questions and tips

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15th Jun, 2020
Tasty but didn’t go crispy like chips
3rd Mar, 2020
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 potatoes now (I’m on Keto and these are lush)
10th May, 2014
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.
3rd Mar, 2013
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
3rd Feb, 2013
Just made these, they tasted good but were not crisp at all, reading the comments I'll try them without parboiling next time.
12th Oct, 2012
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.
9th Sep, 2012
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.
26th Jul, 2012
Delicious and healthy!!
9th Jul, 2012
Just wondering where the pheasant comes into this????
16th May, 2012
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.


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Linda Brunger's picture
Linda Brunger
28th Mar, 2019
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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