Appetizers & Snacksdeliciouslyella
Celeriac Chips With Cashew Aioli
These chips are packed full of flavour and taste delicious served with a big bowl of garlicky cashew aioli to dip into. We love to enjoy them as a side dish to any dinner or summer BBQ.
👥 2 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
- ●blender
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 200C (390F), fan setting.
2
Place the cashews in a bowl and cover in boiling water. Leave to soak for ⏱️ 10-15 minutes until they feel soft.
3
Peel the celeriac, before slicing into chip shapes - we make ours about 1cm thick.
celeriac2
4
Place a large pan of salted water over a medium heat and bring to the boil. Once boiling, add the celeriac and cook for ⏱️ 2 minutes. After ⏱️ 2 minutes, drain and pat down with some paper towel to dry.
celeriac2
5
Place the chips onto a large baking tray and add the nutritional yeast, rosemary, a large pinch of salt and a drizzle of olive oil. Mix well before placing in the oven to cook for ⏱️ 35 minutes.
nutritional yeast1 tablespoondrizzle of olive oil
6
Add the garlic cloves into the oven to cook for ⏱️ 10 minutes.
7
Once the garlic has cooked and while the chips finish cooking, make the cashew aioli. Drain the cashews and place into a high speed blender or food processor. Remove the skin from the roasted garlic and add to the cashews along with the mustard, vinegar, a large pinch of salt and 3 tablespoons of the almond milk.
8
Blend until a smooth, thick and creamy mixture forms - adding the rest of the almond milk bit by bit until you reach the consistency you like best (you may not need to add all of the almond milk stated if you reach a consistency you're happy with). Once smooth, spoon into a small bowl.
9
Once the chips are cooked, remove from the oven and transfer to a serving plate. Top with a crack of fresh pepper and serve with the bowl of cashew aioli.
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