Making these proved my theory that if you turn anything into the shape of a french fry kids will eat them. Also called celery root, its low cal, high in fibre, Vitamin C, phosphorous and potassium so it makes a great compliment to your healthy dinner.

Ingredients

1 large celeriac

3 tablespoons sunflower or safflower oil

1/4 pinch of each paprika, garam masala and chili powder (the latter if you want a touch of spice)

2 cloves of crushed garlic

Salt and pepper to taste

Preheat oven to 425 F.  Slice off the top and bottom of the root.  You’ll need a decent knife to cut off the skin as it’s got the consistency of a rutabaga.  Slice the ball into chip-sized pieces, not too thin.  Boil some water, add a bit of salt, and throw the chips into the water to blanch for a minute or two.  Drain and put the chips back into the pot.

Add oil, paprika, garam masala, chili powder and garlic to the pot.  Toss the chips well into the mixture so that all are covered.

Spread the covered chips evenly onto a baking sheet.  Bake at 425F for 25 – 30 minutes (or as long as it takes to cook them through).  Make sure you turn them halfway through the cooking time.

Enjoy!