Believe me – these are as good as they look.
Yes, who would have thought this fairly odd looking root vegetable could transform into thick cut oven chips that you can salt, vinegar and devour with ketchup! They actually taste like chip shop chips. What’s the benefit? They are lighter, less starchy and therefore less carby. After your celeriac fix, you’ll be satisfied without being overfull or feeling heavy.
Here’s the deal;
2-3 teaspoons of coconut oil or olive oil
1/2 tsp paprika (smoked or regular)
1/2 tsp ground cumin (optional)
sprinkle of chilli pepper (optional)
2-3 generous pinches of Himalayan / sea salt
Pre heat the oven to 200 degrees celsius. Grab a baking tray.
With a sharp knife, remove the skin of the celeriac. Chop into thin slices and then into chunky chip shapes. If you like fries instead, chop them thinner.
Roll the celeriac chips in melted oil. NB: If you put the coconut oil on a tray and then in the preheated oven whilst chopping the celeriac, this will melt it easily.
Sprinkle with the spices and salt. Mix well.
Bake for 30 -40 minutes until the chips are crispy on the outside and cooked in the middle.
I served mine with roasted tempeh and kale chips….oh and lashings of Whole Earth Tomato Ketchup. Phenomenal.