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Celeriac chips

10 minutes preparation - 35 minutes cooking

step1Peel the celeriac using a sharp knife, and cut them into thumb-thick slices and then into fat chips.

step2Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add the oil, curry powder and sea salt. Toss until well coated.

step3Spread the chips over a large heavy baking sheet, leaving plenty of space. Cook for 30-35 minutes at 230°C (446°F)

Ingredients

6 SERVES

  • 2 large celeriac
  • 3-4 tbsp vegetable oil
  • 1 tbsp mild curry powder