1 small celeriac
1 tbsp rapeseed oil
1 heaped tsp smoked paprika
1tbsp nutritional yeast
large pinch of salt
sriracha mayo to dip the chips in
Preheat the oven to 180ºC
Slice to outer skin off the celeriac, then chop into 5cm thick chips
Pop the chips on a roasting tray with the rapeseed oil, pinch of salt, smoked paprika and nutritional yeast
Mix together and roast at 180°C for 35-40 mins until crunchy on the outside and soft on the inside
*my oven is pretty badass, so you may need to roast for an extra 10 minutes if not quite crunchy on the outside*
Enjoy with a sriracha dip
