Smoky baked celeriac chips with Thousand Island sauce
- 6tbsp Asda Light Mayonnaise
- 1tbsp tomato ketchup
- ½tsp Worcestershire sauce
- 1tbsp lemon juice
- 1kg celeriac
- 2tbsp rapeseed oil
- 1tbsp smoked paprika
Preheat the oven to 200C/180C Fan/Gas 6.
To make the Thousand Island dip, mix together the mayonnaise, ketchup, Worcestershire sauce and lemon juice in a small bowl until thoroughly combined.
Carefully peel the celeriac and cut into medium-thick chips. Put in a large bowl and add the rapeseed oil and smoked paprika. Toss together until the chips are evenly coated.
Arrange the celeriac chips in a single layer on a baking tray. Cook in the oven for 30-35 mins until golden and turning slightly brown at the edges. Serve in a pot lined with baking paper (or on a dish, if preferred), with the Thousand Island sauce on the side for dipping.