Celeriac
curry powder
oil
salt
Peel the celeriac, slicing off the top and bottom and removing the tough skin. Cut into thumb-thick slices and then into fat chips.
Bring a very large saucepan of salted water to the boil, throw in the chips and blanch (boil rapidly, uncovered, for 1-2 minutes). Drain the chips and throw back into the saucepan. Add oil, curry powder and sea salt. Toss until well coated.
Spread the chips over a large heavy baking sheet, leaving plenty of space between them. Cook for 30-35 minutes at 230C.
What do the food critics say? The adults liked it, the kids not so much.
What does the cook say? Good way to use up celeriac, should you ever end up with one.
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