Give oven chips a unique twist by adding celeriac.
- Cooking time: 30 – 35 minutes
- 2 big celeriac (1.3kg/3lb total)
- 3 to 4 tablespoons groundnut or vegetable oil
- 1 tablespoon curry powder, mild
Preheat the oven to 230°C/gas 8/fan 210°C. Remove the rough skin from the celeriac by slicing off the top and bottom and brushing along the sides with a heavy, sharp knife. Celeriac should be cut into thumb-thick slices, then fat chips.
Bring a big pot of salted water to a boil, then add the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and return them to the pot. Combine the oil, curry powder, and sea salt in a mixing bowl. Toss until well coated.
Leave lots of room between the chips on a wide heavy baking sheet (you may need 2 sheets). Cook for around 30-35 minutes in the oven.