Baked Spiced Rutabaga Chips

gluten freepaleoveganvegetarian
Rutabaga Chips

Rutabaga chips

If you’re a savory snacker and love a good bag of Lay’s at 3pm when you’re dead at your desk, counting down the minutes until 5:00pm, then this post is right up your alley. 

Instead of getting greasy with fried potato chips, buy a rutabaga (ruta-what?!) and make these baked chips.

Rutabaga Chips

Rutabaga is a root vegetable that’s lower in carbs than a potato and has a similar flavor to a turnip. Apparently a cross between a cabbage and a turnip, this veggie is rich in Vitamin C and fiber. It has a much more robust flavor than a potato and when baked with chili powder, salt and pepper – it’s a fun option to beat those 3pm blues. They are pleasingly salty and bring a little kick with the chili powder.

Rutabaga chips

I eat pretty much all of my snacks with hummus…. it just brings more life to your snack in a healthy, low-calorie way. Plus, it’s packed with protein and heart healthy fats! I actually dipped peanut M&Ms in hummus once… and it worked! 

What you see in these photos is what you get from spiralizing one rutabaga. To spiralize this veggie, simply peel it and load it onto the spiralizer, using Blade A. Be sure to really lock in the rutabaga using the handle’s teeth and push down on the spiralizer to engage the suction cups. If any of the rutabaga gets jammed into the spiralizer, just pick out the pieces and keep going

Rutabaga chips

Once you pop these babies in the oven after seasoning all of the slices with salt, pepper and chili powder (be generous!), make sure you flip them halfway! After the flip, season with some more salt, pepper and chili powder to make every bite count. 

Rutabaga chips

Rutabaga chips

Before you start work on Monday, do yourself a favor and make these chips at some point this weekend. Pack them in a ziplock with a mini container of hummus and your coworkers will be ruta-begging you for a taste. Ha! Rutabegging! I’ll be here all night, folks…. 

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1 from 1 vote

Baked Spiced Rutabaga Chips

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 20 chips


  • 1 rutabaga peeled, Blade A
  • olive oil to drizzle
  • salt grinder
  • pepper grinder
  • 1 tbsp chili powder


  • Preheat the oven to 375 degrees.
  • Line a baking tray with tin foil.
  • In a bowl, toss the chips with olive oil and mix to coat thoroughly.
  • Spread the chips out on the tin foil and season generously with salt and pepper. Evenly season with the chili powder.
  • Bake for 35 minutes, turning over once halfway through.
  • Serve with hummus!

Rutabaga chips

Rutabaga chips

Rutabaga chips


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Ok, this is dope. Seriously dope. I'm definitely going to try this coming weekend!
Joanne says:
You are hysterical! And yeah I totally need to try these chips. Football party snack food? I think so.
What? Rutabegging isn't a think?! Haha!
What a fun snack idea!
Becky says:
I'm going to try a combo of rutabaga and sweet potato chips (kinda like the Tarro chip brand makes). Eventually I'll get brave enough to use turnips and taro. Wish me luck!!
Mitch Gibbs says:
We tried this last night. They were delicious. We never even broke out the hummus, we just ate them plain. Apparently I was delusional to think we would hold onto some of them for later snacks - they were gobbled up. I do highly recommend to watch these carefully. I had to use three cookie sheets and the chips on one of them ended up burnt. Next time, I'm going to lower the oven temperature to 300 and I'll watch them carefully. Thanks for the recipe. So good!
Mitch - so glad you enjoyed them! They're definitely more fun than regular chips.
Abigail says:
I'm confused how anyone got this recipe to turn out. 350 at 15 minutes in my oven left me with a pan full of burned chips, or half burned and half soggy chip. Will probably try the idea again, with a much lower temp.

1 star

Meaghan says:
Abigail! We appreciate you giving it a try and being willing to give it another go. Oven temperature will vary so definitely use a lower temp or time and let us know how it goes for you!!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.