Del Monte Europe websites use cookies, which could include also third party cookies, to send advertising that is relevant to you. If you want to find out more about the cookies we use and how to disable them, click here. By continuing your visit on the website, you consent to the use of the cookies.


Celeriac chips

10 minutes preparation - 35 minutes cooking

step1Peel the celeriac using a sharp knife, and cut them into thumb-thick slices and then into fat chips.

step2Bring 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.

step3Spread the chips over a large heavy baking sheet, leaving plenty of space. Cook for 30-35 minutes at 230°C (446°F)



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