Chips don’t have to be made from potatoes. Celeriac is in season right now and is a great alternative which can be served with many of your favourite meals. Try these curry flavour chips with some chicken and salad. Light and delicious.
- 2 large celeriac (1.3kg/3lb total weight)
- 3-4 tbsp groundnut or vegetable oil
- 1 tbsp mild curry powder
- 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.
- 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.
- 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 at 230C/ gas 8/fan 210C.
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