Description
Easy BBQ Baked Rutabaga Chips. Healthy, paleo/vegan friendly.
Ingredients
Scale
- 2 large rutabagas or 3 small to medium (about the size of a fist)
- 1–1 1/2 Tablespoons olive oil or avocado oil. For crispier chips, use a coconut oil or avocado cooking spray
- 1 Tablespoon BBQ Spice Seasoning of choice (check ingredients for hidden sugars/gluten)
- Dash of sea salt and black pepper
- Optional 1/8 ot 1/4 teaspoon garlic or onion powder
- Fresh cilantro and lemon/lime wedges to serve
- Optional toppings – red pepper flakes or grated hard cheese (omit for paleo/vegan)
- Dipping sauce options: Paleo ranch dressing, tomato sauce, spicy ketchup, or aioli
Instructions
- Preheat oven to 450°F. Wash and cut rutabagas into fine slices. A mandoline slicer works best to cut into about 1/4 to 1/2 inch thick slices. The thinner the slices, the faster they will bake.
- In a small bowl or ziplock bag, place all the spices and oils.
- Carefully coat the rutabaga chips in the bowl/bag with oil and spices.
- Lay slices flat on a cookie sheet and spread evenly. Place in oven.
- If the chips are very thin, be sure to check on them often so they don’t burn. Bake for 25 minutes, turning them half way.
- After 25 minutes, reduce to 350°F and cook for an additional 5-10 minutes or until crispy. Cover if they start to burn on edges.
- Bake longer or shorter for texture to be more or less crispy.
- Remove for oven and let cool.
- Transfer to bowl or plate. Season with extra red pepper flakes or smoked sea salt if desired.
Notes
Sodium level depends on what type/brand of seasoning used
- Prep Time: 10 min
- Cook Time: 30 min
- Category: snack, side dish
- Method: baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 100
- Sugar: 5g
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg