BBQ Baked Rutabaga Chips

  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Easy BBQ Baked Rutabaga Chips. Healthy, paleo/vegan friendly.



  • 2 large rutabagas or 3 small to medium  (about the size of a fist)
  • 11.5 tbsp olive oil or avocado oil. For crispier chips, use a coconut oil or avocado cooking spray
  • 1 tbsp BBQ Spice Seasoning of choice (check ingredients for hidden sugars/gluten)
  • Dash of sea salt and black pepper
  • Optional 1/8 ot 1/4 tsp garlic or onion powder
  • Fresh cilantro and lemon/lime wedges to serve
  • optional toppings – Red pepper flakes. Grated hard cheese (omit for paleo/vegan)
  • Dipping sauce options: Paleo ranch dressing, tomato sauce, spicy ketchup, aoili


  1. Preheat oven to 450F. Wash and Cut rutabagas into fine slices. A mandoline slices works best to cut into about 1/4 to 1/2 in thick or slices. The thinner the slices, the faster they will bake.
  2. In a small bowl or ziplock bag, place all your spices and oils.
  3. Carefully coat your rutabaga chips in the bowl with oil and spices or in the bag.
  4. Lay them flat on a cookie sheet and spread evenly. Place in oven.
  5. If your chips are very thin, be sure to check on them often so they don’t burn. Bake for 25 minutes, turning them half way.
  6. After 25 minutes, reduce to 350F and cook for an additional 5-10 minutes until crispy. Cover if they start to burn on edges.
  7. Bake longer or shorter for texture to be more or less crispy.
  8. Remove for oven and let cool.
  9. Transfer to bowl or plate. Season with extra red pepper flakes or smoked sea salt if desired.


Sodium level depends on what type/brand of seasoning used

  • Category: snack, side dish
  • Method: baked
  • Cuisine: American


  • Serving Size: 1
  • Calories: 100
  • Sugar: 5g
  • Fat: 3g
  • Saturated Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: rutabagas, baked chips, veggie chips, gluten free, paleo, whole30