Serves 1-2
This recipe is super easy and pairs well with my Celeriac and Butter Bean Bake as it uses up the leftover celeriac and lemon zest. However, you could upscale this recipe and simply make a big tray of chips using the whole celeriac.
If you want a change to the traditional potato chip, this is a great, tasty alternative.
Ingredients
1/3 celeriac
1 tbsp dried mixed herbs
2 tsp lemon zest
2 tsp sesame seeds
1 tbsp oil
step 1
Preheat oven to 200ºC.
step 2
Peel the celeriac, making sure to remove all of the knobbly, dirty bits and chop into thick strips. Place in a medium bowl, add all of the other ingredients and mix well.
step 3
Transfer into an ovenproof dish and roast for 20-30 minutes depending on the thickness.
Notes
- Try dipped into tahini with a little black pepper.
- Throw a couple peeled cloves of garlic into the dish for some extra flavour.
Allergens: sesame
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