Indian spiced celeriac chips
Golden brown, crispy and spicy on the outside and gently nutty and squidgy within, these oven-roasted chips makes a more virtuous and interesting alternative to classic potato chips. Adjust the amount of chilli according to taste.
Ingredients
- 1 celeriac
- juice of 1 lemon
- 2 tbsp sunflower or rapeseed oil
- 2 tsp garam masala
- 1 tsp chilli powder (or just use ½ tsp for less heat, if you prefer)
- ¼ tsp turmeric
- coarse sea salt
Method
-
Step 1
Preheat oven to 220°C/Gas 6.
-
Step 2
Peel the celeriac with a large, sharp knife. Cut into 1½ -2cm slices, then into 1½-2cm thick chips. Toss in a bowl with the lemon juice as soon as you cut them, as celeriac can brown quickly.
-
Step 3
Add the oil and spices to the bowl and toss together to coat. Transfer to a baking sheet and spread them out in a single layer. Sprinkle over a little salt.
-
Step 4
Roast for 35-40 minutes, turning them once halfway through, until tender.