1 medium celeriac
2 tbsp extra virgin olive oil
few shakes of smoked paprika (or to taste)
Preheat the oven to 200 C. Peel, wash and chop the celeriac into chip shapes. Put in a bowl with olive oil and paprika and coat the celeriac chips.
Line a baking tray with a sheet of grease proof paper. Place the chips (spaced apart) on the tray and put in the centre of the oven for 20-30 minutes (depending on size of your chips). Turn chips half way through cooking time.
Homemade Tomato Ketchup
1/2 cup or 27g sun-dried tomatoes, soaked for 1 hour before making
1 medium sized Roma or 8 plum tomatoes
1/4 cup agave/raw honey/pure maple syrup
2 tbsp apple cider vinegar
1 tbsp water (from soaking the sun-dried tomatoes)
1/2 tsp salt
1/4 tsp onion powder
Soak the sundried tomatoes for 1 hour. Then drain and sun-dried tomatoes and blend with all other ingredients until smooth.