Ratio    4:1        

Total Calories    317 kcals  


Fat                      30.3g

Protein               2.8g

Carbohydrate     4.8g


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20g lard

200g raw celeriac

2g paprika

12g Hellmanns mayonnaise (full fat)



Chop celeriac into chip shapes.  Place in a bowl. 

Add paprika powder and mix with a wooden spoon so that the celeriac chips

are coated with the paprika powder. 

Melt lard on a large tray in oven (180C) and place celeriac chips

on the tray with the melted lard.  Ensure chips do not touch.

Leave in oven to cook until the chips are cooked and slightly crispy. 

Can turn over half-way through cooking to ensure fat is evenly distributed. 

Serve with Hellmanns mayonnaise dip.


Serving Tips

Add salt and pepper to taste. 

Olive oil or rapeseed oil can also be used instead of lard.

For MCT: replace some of the lard with MCT oil.   

Store in refrigerator in a sealed container for up to 3 days. Freeze for up to 3 months.


Recipe by The Daisy Garland

© The Daisy Garland