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Smoky celeriac chips

Smoky celeriac chips

Roasting celeriac yields a soft, savoury centre with a hint of char on the outside. Enhanced by a touch of spice, the result – though not quite as crisp as its potato counterpart – is addictively good. This vegan, vegetarian and gluten free recipe from Lucas Hollweg is super-easy to make as a side to autumnal meals for all the family.

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Gluten freeVeganVegetarianSource of fibre
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 1kg celeriac (1 large or 2 small)
  • 3 tbsp olive oil
  • 1 tsp fine sea salt
  • 1½ tsp smoked paprika
  • 1½ tsp ground cumin
  • 6 sprig/s thyme, leaves roughly chopped, plus extra to serve (optional)

Method

  1. Preheat the oven to 220°C, gas mark 7. Line a large roasting tin with baking parchment – use 2 tins if necessary. Peel the celeriac, then cut into batons about 1cm thick. Tip the batons into a bowl and toss with the olive oil, salt, spices and thyme, then lay in the roasting tin in a single layer. Put in the oven and cook for 15 minutes, then turn over the chips and return to the oven for another 10-15 minutes until tinged with brown. Drain on kitchen paper, then serve immediately scattered with more thyme leaves and salt, if liked, plus mayo or ketchup on the side.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

703kJ/ 170kcals

Fat

13g

Saturated Fat

1.8g

Carbohydrates

6.1g

Sugars

4.5g

Fibre

9.8g

Protein

3.4g

Salt

1.8g

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