Celeriac Chips
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 800 g Celeriac (celery root)
- 2 tablespoons Olive oil
- 1 tsp Paprika
- 1 tsp Fine sea salt and ground black pepper
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Peel 800 g Celeriac (celery root) and cut into chips of about 1cm thick.
- Put the chips into a large bowl with 2 tbsp Olive oil and 1 tsp Paprika. Mix well so that all the chips are coated.
- Arrange the chips in a single layer on a baking tray. Cook in the oven for 45-50 minutes.
- Season with 1 tsp Sea salt and black pepper and serve.