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Celeriac oven chips


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.

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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

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 at 230C/ gas 8/fan 210C.

 

More recipes available on BBC Good Food

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