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 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.
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.
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.
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….
Baked Spiced Rutabaga 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!