Go Back
Print

Baked Rutabaga/Turnip Chips

Ingredients

  • 1 large rutabaga or turnip peeled and sliced thinly (can use a mandoline or a food processor)
  • 1 ½ tablespoons olive oil or other available oil
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon fresh or dried rosemary chopped finely

Instructions

  • Preheat the oven to 375 degrees. Cover a large baking sheet with aluminum foil. In a bowl, toss the rutabaga with the olive oil.
  • Sprinkle with 1 teaspoon of sea salt and the black pepper.
  • Spread the rutabaga across the baking sheet so it fits in one layer.
  • Bake for 30-45 minutes, flipping the pieces every 10 minutes. They will curl and turn crispy. If they need more time, put them in for another 5 minutes and check again until they are your desired consistency.
  • Take them out of the oven. Transfer the chips in a bowl and toss with the remaining salt, maybe a touch of pepper and the fresh rosemary. Serve as is or with a bowl of hummus.

Notes

Rutabagas are great for immune support due to high Vitamin C content. They are also excellent for digestion providing high amounts of insoluble fiber to the digestive tract.