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Celeriac and paprika chips

Eat them by themselves or with any roast meat - just delicious and a great change from conventional chips.


1 large celeriac
1 tbsp paprika
Olive oil
Knob of butter
Salt and freshly ground pepper


Cut the celeriac in half and peel away the outer skin. Cut the flesh up into chunky chips. Toss in the sea salt, the paprika and olive oil and place in a roasting tin with a generous knob of butter and roast in a hot oven for around half an hour until golden brown.