Swede / Celeriac Chips
Please note: Carb values for celeriac differ quite considerably across sources. Some go as high as 9g or 12g carbs per 100g, whilst most UK supermarkets state 2.9g carbs per 100g. To be safe, we go somewhere in the middle (2.9g does sound pretty low for a root vegetable like this), so we use the values for swede.
Makes 4 portions - each contains:
112 Calories / 8.8g Carbs / 1.2g Protein / 7.4g Fat / 3.3g Fibre
Macros calculated for using 700g swede for four portions. As with all UK foods, the carbs listed above are already net carbs. Do not subtract the fibre.
Fridge: 3-4 days
Freezer: 3-6 months
We recommend popping these back in the oven to reheat.
600-800g Swede or Celeriac
Salt & Pepper
30ml Olive Oil or Cooking Coconut Oil
Optional: 1 tsp Mixed Dried Herbs
Optional: Chilli Flakes
Around 500g Cooking Coconut Oil or Lard
If deep frying:
If baking, preheat the oven to 200°C.
Peel the swede or celeriac and cut into chunky chips.
Parboil the chips for 8-10 minutes until tender on the outside, but still firm.
Drain the chips.
If baking, return the chips to the saucepan and add the 30ml oil and seasoning. Give the pan a good shake and then scatter the chips in an oven dish or roasting tray. Bake for 25-30 minutes or until they're cooked to your preference. They won't go crispy like potatoes (it's the sugar in the potatoes that does this!) so don't over-bake them.
If deep frying:
Heat the coconut oil or lard in a pan until it reaches around 160°C. Add some of the chips to the oil carefully - don't overload the pan. Keep an eye on the temperature to keep it stable. Fry the chips for a couple of minutes, until slightly golden.
Remove the chips fro the pan with a slotted metal spoon. Transfer to a plate with kitchen roll on top to soak up any excess oil. Season to taste.