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Message: <blockquote data-quote="Mr_Pot" data-source="post: 1642450" data-attributes="member: 216415">I have made celeriac chips, swede chips and butternut squash chips, all oven baked as I don't have a deep fat fryer. They are all good but I think the swede chips are are the most like potato chips. I find it is best to cut  the swede into batons about 1cm square in cross section.Making mash with any of the above, they all have rather too much moisture. I tried using a ricer to squeeze out the moisture, it worked well but it was too much like hard work, now I just put the drained pieces back in the saucepan, mash them and put it back on the heat to steam off some of the water.</blockquote>

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