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Celeriac chips

10 serves

35 min minutes


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


1)Peel the celeriac using a sharp knife, and cut them into thumb-thick slices and then into fat chips. 2)Bring 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. 3)Spread the chips over a large heavy baking sheet, leaving plenty of space. Cook for 30-35 minutes at 230°C (446°F)

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