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Jack Buck’s Celeriac Chips

Vegetarian

Vegetarian, Vegan, Gluten-Free

Move over potato chips. This is the mouth-watering low carb alternative. Add a dash of curry powder or paprika to the bag as you like for a spicy flavour or roast with herbs like rosemary or thyme.

Serves: 4
Course: Side
Prepare: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Ingredients

1 large celeriac (approx. 800g-1kg)
2 tbsp Olive or Vegetable Oil
Salt and Pepper

Method

  1. Preheat the oven: Heat your oven to 200°C fan (400°F/Gas Mark 6).
  2. Prepare the celeriac: Peel the celeriac thoroughly to remove the tough outer skin and cut the flesh into chunky chips or batons.
  3. Coat for roasting: Place the chips into a large plastic bag. Add the salt, pepper, and just enough oil to lightly coat them.
  4. Shake and season: Secure the bag and shake well until every chip is evenly coated in the oil and seasoning.
  5. Roast: Pour the chips out onto a large baking tray, spreading them into a single layer. Roast for 40 minutes, or until they are crisp on the outside and golden brown.
  6. Serve: Enjoy them hot as a side dish, or serve them with a bowl of your favorite ketchup or creamy mayo for dipping.

Nutrition

Energy

 610kJ / 146kcals

Fat

7.4g

Saturated Fat

1.0g

Carbohydrates

14.6g

Sugars

3.2g

Fibre

9.5g

Protein

2.3g

Salt

0.45g

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Jack Buck Farms