Monday, 2 June 2014

Perfect Celeriac Chips

I am IN LOVE with celeriac and I don't care who knows it! It is hands down the best potato substitute. Actually, scratch that, it is far superior in my opinion. I couldn't bear to eat a potato now, so bland and starchy! Nope! Give me a tangy celeriac any day.

I wasn't always this enthusiastic about the celeriac however. At first I couldn't stand the celery smell! And it looks... well, hideous! But peel away it's grotty exterior and serve it right, and it will win you over! It's gorgeous mashed with garlic, shredded to use in my falafel recipe, or simply chipped and baked with paprika. Yum, yum, yum!

Perfect Celeriac Chips

Prep time: 2 min
Cook time: 30 mins
Total time: 32 mins


¼ Celeriac, peeled and chopped into chips
1 tbsp ghee (or oil of choice for roasting)
1 tsp Paprika
Salt to taste


Preheat the oven to 180°C.
If you like, you can parboil the celeriac chips for a few minutes or you can skip this step as I often do. Toss the chips in paprika, salt and ghee. Scatter over a baking tray and place into the centre of a hot oven. Bake for 30 mins, turning once halfway through.

Serve drenched in apple cider vinegar with a big fat burger! This recipe serves me on my onesie, so double accordingly!

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