Smoky-celeriac-chips

Smoky baked celeriac chips with Thousand Island sauce

Lemon juice in the tangy mayonnaise dressing cuts through the warm, smoky flavour of the paprika-coated celeriac

By , 28 September 2018

(5 votes)

Smoky baked celeriac chips with Thousand Island sauce
  • 40 Mins

  • Serves: 4

  • Price: 50p per serving

Nutritional Info
Each 288g serving contains
  • Energy

    795KJ

    190KCAL

    10%
  • Fat

    12.7g

    med

    18%
  • Saturates

    0.9g

    low

    5%
  • Sugars

    6.6g

    low

    7%
  • Salt

    1.04g

    med

    17%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 276kJ/66kcal.
Ingredients
  • 6tbsp Asda Light Mayonnaise
  • 1tbsp tomato ketchup
  • ½tsp Worcestershire sauce
  • 1tbsp lemon juice
  • 1kg celeriac
  • 2tbsp rapeseed oil
  • 1tbsp smoked paprika
Method
  • 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.