American•healthy

BBQ Baked Rutabaga Chips

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

Ingredients

Quantities are shown as originally provided.

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

1
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.
2
In a small bowl or ziplock bag, place all the spices and oils.
3
Carefully coat the rutabaga chips in the bowl/bag with oil and spices.
4
Lay slices flat on a cookie sheet and spread evenly. Place in oven.
5
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.
6
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.
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.