CELERIAC & PARSNIP CRISPS
10th July 2020
3.38 g fat
0.84 g protein
3.42 g CHO
Kcal: 47
Ratio: 0.79:1
Notes
They crisp as they cool.
You can of course use all celeriac if you need to have less carbs.
They will keep crisp for a few hours in an airtight container.
Ingredients
- 20g Parsnip
- 3g Sunflower oil
- 40g Celeriac
- You will also need either a little salt or curry powder for seasoning.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Cut the parsnip & celeriac as thinly as possible. A mandolin helps to do this.
- Lightly coat the slices with the oil and place on a sturdy oven tray.
- Place in a pre heated oven until golden.
- Alternatively you can cook these in deep oil if you prefer.
- Serve sprinkled with either a little salt of curry powder.
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CLICK HERE FOR DISCOUNTS.