Monday, 6 December 2010

Tasty, Dangerous Chips

You must have noticed by now how some people that say 'how are you' as a way to quickly turn the conversation about themselves. So, how are you? Me, I'm in agony. I'm covered in hives and my lips are sore after spending two days being a bit too overly plump. And what caused this? No idea. But one of the new things I'd tried recently was celeriac. And it was delicious. Really delicious so while that is the most likely suspect I'm kind of hoping that it was something else. While that is sorted out please try these baked celeriac chips. They are delicious and they need someone enjoy them. Recipe after the jump.

Baked Celeriac Chips That Taste Great But Tried to Kill Me
(serving depends on the size of celeriac [and how neatly you peel it])
  • Celeriac (one small sized celeriac makes enough for two)
  • Olive oil to coat, about two table spoons
  • 1 teaspoon of cumin powder
  • 1 teaspoon of coriander powder
  • 1/2 teaspoon salt
Pre-heat the oven to 180° C while you peel and chop your celeriac.

If you don't want to be fussy just chop the tangled mess off the bottom and slice off the rest of the skin with your knife. If you don't mind the waste it's less stressful than peeling. Give it a quick rise and cut into matchsticks.

On your baking tray mix the olive oil and spices, toss the celeriac in to coat.

Bake for 20 mins, toss the celeriac again and put it back in the oven for another 20 mins.

Serve up, I had them with a portobello burger and caramelised onions, and enjoy.

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