Smoky baked celeriac chips with thousand island sauce
40 Mins • Serves: 4 • Price: 50p per serving
⏱️ Prep: 40 min🍳 Cook: 30 min
Nutritionper 100 g›
87
Calories
1.5g
Protein
9g
Carbs
5g
Fat
Ingredients
| — | 6 tbsp Asda Light Mayonnaise |
| — | 1 tbsp tomato ketchup |
| — | ½ tsp Worcestershire sauce |
| — | 1 tbsp lemon juice |
| — | 1 kg celeriac |
| — | 2 tbsp rapeseed oil |
| — | 1 tbsp smoked paprika |
Instructions
40 Mins • Serves: 4 • Price: 50p per serving
- 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.