Serves 6
2 medium celeriac, washed and dried,
1.3kg approximately
2 tbsp. olive oil
Fine sea salt, for seasoning
Preparation Method
Preheat the oven to 200C or Gas Mark 6.
Peel the celeriac, slicing off the top and
bottom as well as down the sides with a
heavy, sharp knife to remove the tough
skin.
Cut the celeriac in to chip like 1½ inch
long middle finger thick pieces.
Then spread the chips evenly on a baking tray, drizzle with olive oil and
season with salt.
Bake the chips for 30-40 minutes until brown and crispy, turning them
halfway through and serve.
Alternatively, they can be eaten cold.
You can flavour these chips with
additional toppings if you wish,
such as, chilli flakes and garlic or cumin and paprika.
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