10 minutes preparation - 35 minutes cooking
Peel the celeriac using a sharp knife, and cut them into thumb-thick slices and then into fat chips.
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.
Spread 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