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Indian spiced celeriac chips

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Indian spiced celeriac chips

Side Serves 4 50 min
Golden brown, crispy and spicy on the outside and gently nutty and squidgy within, these oven-roasted chips makes a more virtuous and interesting alternative to classic potato chips. Adjust the amount of chilli according to taste.


  • 1 celeriac
  • juice of 1 lemon
  • 2 tbsp sunflower or rapeseed oil
  • 2 tsp garam masala
  • 1 tsp chilli powder (or just use ½ tsp for less heat, if you prefer)
  • ¼ tsp turmeric
  • coarse sea salt


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 220°C/Gas 6.
  • Step 2

    Peel the celeriac with a large, sharp knife. Cut into 1½ -2cm slices, then into 1½-2cm thick chips. Toss in a bowl with the lemon juice as soon as you cut them, as celeriac can brown quickly.
  • Step 3

    Add the oil and spices to the bowl and toss together to coat. Transfer to a baking sheet and spread them out in a single layer. Sprinkle over a little salt.
  • Step 4

    Roast for 35-40 minutes, turning them once halfway through, until tender.

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