The humble celeriac is blanched, then tossed with curry powder and veg oil before being baked until lightly crisp on the outside and tender and delicious on the inside to create curried celeriac chips - a great alternative to potato chips.
- 1 celeriac
- 2 tbsp. veg oil (you could also use liberal spritz of cooking spray)
- 1 tsp. curry powder
Slice the top and bottom off of the celeriac, then slice the skin off. Chop into thick slices and then again into thick chips. Place into a pan of cold salted water, bring to the boil and cook for 1-2 minutes. Drain and leave to air dry in the drainer for 5 minutes.
Toss with oil and curry powder and spread on a baking tray in a single layer. Bake at 190C for 45-55 minutes or until golden, turning once or twice during cooking. Finished chips will be golden and slightly crisp on the outside and soft on the inside.