For tasty chips, why not use celeriac instead of potato as the perfect side dish for fish, burgers or steak! Visit our Greengrocers for fresh English celeriac.
Cooks in: 25 mins
1 tbsp rapeseed oil
½ tsp smoked paprika
coarse sea salt
ketchup, to serve (optional)
Set the oven to 200° C and line a baking tray with a piece of baking paper.
Top and tail your celeriac and peel it.
Cut the peeled celeriac in half and then cut each half into approx. 1 cm thick slices.
Cut each slice into approx. 1 cm thick batons.
Place the batons in a large bowl and coat in 1 tbsp of rapeseed oil and smoked paprika.
Place the chips on the baking tray in a single layer making sure there is a bit of space around each chip.
Bake for about 15 minutes. After the time is up, remove the tray from the oven and carefully flip each fry to the other side and bake for another 10 minutes, until the tops are nicely blistered and lightly charred in places.
Sprinkle with salt and serve immediately.