These spicy and smoky celeriac chips (Waitrose) are super-to-simple to make, and gives an idea on what to do with that celeriac you found in your veg box. This celery root looks a bit like a turnip, and kind of tastes like a cross between celery and parsley.
All you do for these lovely chips, is to peel the celeriac and slice into batons, then toss them in a mix of oil, salt, herbs and spices.
Lay on a lined roasting tin with parchment paper, then bake in a pre-heated oven for 30 minutes or so, turning once. Once you’ve drained them on kitchen paper, serve with ketchup or vegan mayo – or both, if you’re feeling wicked!
Baking your own chips is always a good idea, for many reasons. For a start, most chip shops cook in palm oil (not good news for orangutans). Both Burger King and KFC cook their chips in animal fat (so do McDonald’s abroad).
And chip fat pans are England’s biggest cause of house fires. Throw yours out and start baking your chips. Or if you like that ‘fried flavour’, treat yourself to a brand new air-fryer with a safety cut-out. You can use to ‘fry’ chips with little or no oil, and can also use it to bake ready-meals (instead of in the oven, so it will save on bills too).
If you’re going down the ‘supermarket chip’ route, then look out for Strong Roots (all it uses are potatoes and a tiny bit of oil – in normal, skinny, crinkle-cut and sweet potato versions). Find them in the freezer section.
