Our roasted celeriac chips recipe is easy to make – simply peel, chop, cover with oil and a little salt, and roast in the over at 190oC for forty minutes – turning occasionally.
Celeriac is a delicious, relatively low calorie, sweet tasting vegetable. Its flavour is reminiscent of celery and parsnip.
You may like to see our guide on How To Grow Celeriac.
Ingredients – Roasted Celeriac Chips
Roasted Celeriac Chips Recipe
The celeriac needs to be washed, topped, tailed, and peeled. The skin of celeriac is similar to a parsnip or turnip, and peels relatively easily.
Next step is to cut the celeriac into disc shaped sections at the thickness you want your chips. Celeriac is more moist than a potato, so we prefer to keep our chips quite thick to prevent the cooked chips being floppy.
The chips are then added to a roasting tray, covered with olive oil, and sprinkled with salt. They should be placed in a preheated oven at around 190oC.
The key with roasting celeriac is to turn the chips often – about every ten to fifteen minutes. Turning prevents the skin of the celeriac blackening, as well as helping to ensure all the chips are cooked evenly. The best way of telling if the celeriac chips are ready is to taste one. The ideal is for them to be crispy on the outside and soft and moist within.
Roast celeriac chips are delicious on their own, but can be used to complement other dishes just like potato chips.
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