Three chippy fixes
Three chippy fixes
EACH SERVES 4CELERIAC CHIPS
Cut the skin off 1.2kg • 2,5 lb celeriac root. Cut the flesh into slices 1cm • 1/2 in thick, then into even-sized chips. Arrange in a large roasting dish with the finely grated zest of a lemon, stir through 2 tbsp good olive oil and 1 tbsp lemon juice, dot with 30g • 1 1/2 OZ butter and add some seasoning. Roast at 220C/200C fan/gas 7 for 50-60 minutes, loosening and stirring the chips every 20 minutes with a spatula.
Carbs 72g protein 3.7gTHICK-CUT PUMPKIN CHIPS
Prepare 600g • 22oz trimmed pumpkin flesh (from about 1kg • 2 1/4 lb whole pumpkin). Cut into chunky chips about 3cm • 1 1/4 in thick and toss in a large bowl with 2 tbsp good olive oil and 2 tbsp fresh lemon thyme leaves. Brush the base of a large roasting tin with olive oil and spread the chips out in a crowded single layer. Roast at 220C/200C fan/gas 7 for 40-45 minutes, carefully turning halfway through using a spatula Scrunch over some sea salt and turn to season the other side
Carbs 3.7g protein 1.1gCOURGETTE CHIPS
Trim 800g • 1 1/3 lb courgettes and cut into chips about 1cm • 1/2 in thick. In a large bowl, whisk 1 medium egg with 1 tbsp olive oil, 1 tbsp still or fizzy water, and some sea salt and paprika. Toss the chips with the egg mixture to very lightly coat. To fry, heat 1cm • 1/2 in vegetable oil in a large frying pan over a medium heat until a drop of the egg mixture sizzles when added. Removing the chips with a slotted spoon (so that excess egg mixture is left behind), fry them in batches for a few minutes, turning halfway, until golden and crispy. Remove with a slotted spoon, drain on kitchen paper; then scrunch over some sea salt To roast, preheat the oven (before coating the chips) to 250C/230C fan/gas 10 and lightly brush the base of two roasting tins with olive oil Arrange the coated chips in the dishes in a single layer and roast for 25-30 minutes until golden, turning with a spatula halfway through (a lower tray may take longer than one on top).
Carbs 3.7g protein 52g