{Recipe: Baked Rutabaga Chips}

Just a few weeks ago, I found a lonely rutabaga sitting in our refrigerator, begging to be used.  It’s not surprising that the little guy was tucked away in the corner.  He had probably arrived in our CSA box a week or two prior and got pushed back behind other fruits and vegetables.

But I felt bad and I didn’t want it to feel unloved.  I placed it on the kitchen counter and bent over to take a closer look.  “Now, what should I do with you?”

It’s taken me a while to learn to appreciate rutabaga.  A little extra care needs to be made to remove the bitterness from it (though, some people like it as is).  The simplest way of doing this is roasting them.  I find that they develop such wonderful sweetness after a little time in the oven.  You may still get a little bite, but it quickly resides.

These healthy chips (baked, not fried… though, I have no doubt the latter would be fabulous) make for a delicious afternoon snack.  Sure, that cold beer you chase them down with is probably going to negate any benefits from the rutabaga.  But we only live once, right?

Just a quick reminder that there is still time to enter the giveaway I announced last week!  You can all enter by clicking here.

Baked Rutabaga Chips

Ingredients

1 large rutabaga, peeled and sliced thinly (can use a mandoline or a food processor)

1 1/2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon fresh rosemary, chopped finely

Directions

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 salt and the black pepper. Spread the rutabaga across the baking sheet so it fits in one layer.

Bake for 30-35 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.

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  • GeorgieDecember 7, 2011 - 12:14 am

    There’s nothing better than homemade chips! I like the creative twist on the rutabag, sounds so good.ReplyCancel

  • KristenDecember 7, 2011 - 12:32 am

    I can totally picture you having a little chat with the Rutabega :) Love it!ReplyCancel

  • Mardi@eatlivetravelwriteDecember 7, 2011 - 6:02 am

    I love veggie chips and these look delectable! What a great idea for holiday entertaining too!ReplyCancel

  • Alison @ Ingredients, Inc.December 7, 2011 - 7:57 am

    i can NOT wait to try this! So fabulous!ReplyCancel

  • SuziDecember 7, 2011 - 8:24 am

    Rutabagas truly get a bad rap but I think this idea is very clever and it sounds tasty. Who doesn’t like chips. I’ll give these chips a try. CheersReplyCancel

  • Deb @ knitstamaticDecember 7, 2011 - 9:07 am

    The poor maligned rutabaga. Along with turnips they are so overlooked and yet so yummy. I must make these chips, such a great idea.ReplyCancel

  • Kiri W.December 7, 2011 - 10:12 am

    Sounds delicious! I recently ate my very first rutabaga, and loved it. Chips sound like the perfect application for it, too, and I love that they’re healthy!ReplyCancel

  • MeetaDecember 7, 2011 - 11:20 am

    I’ve always been a huge fan of root veggies and make chips from all kinds – parsnips, turnips etc. Love rutabaga too. Great stuff!ReplyCancel

  • Lora @cakeduchessDecember 7, 2011 - 11:44 am

    I love rutabaga and can’t wait to try out these chips. I would love a bowl right now for lunch!:)ReplyCancel

  • Ashley @ Cooking for oneDecember 7, 2011 - 12:14 pm

    These look so yummy! Your photos are droolworthy and beautiful. I love baking vegetable chips, such as parsnip and kale chips, and this is another one I will definitely add to the roster! Thanks for a nice post.ReplyCancel

  • Andrew FrishmanDecember 7, 2011 - 12:29 pm

    Mnnn. . . I LOVES me some root vegetable chips, expecially where there are some dips to get them down into.

    el raíz del maiz es la tierraReplyCancel

  • PeggyDecember 7, 2011 - 4:40 pm

    This is definitely a new one on me – great ingenuity with these chips =)ReplyCancel

  • Yadsia @ShopCookMakeDecember 7, 2011 - 4:42 pm

    I don’t even know what rutabaga is, but I don’t care, it looks delicious.ReplyCancel

  • MargaretDecember 7, 2011 - 5:41 pm

    Ha, it’s so cute that you felt bad for the rutabaga, and wanted to do something with it. I’m sure it thanks you for using it in such a wonderful way, can’t wait to try these.ReplyCancel

  • Sneh | Cook RepublicDecember 7, 2011 - 6:36 pm

    This is so creative and vibrant Brian. I really should make more of an effort to use up lesser known veggies in my box. Mental block much?ReplyCancel

  • Sylvie @ Gourmande in the KitchenDecember 7, 2011 - 11:07 pm

    I’ve had that moment so many times when I’ve started at that last remaining piece of produce wondering what the heck I’m going to do with it. Love your solution!ReplyCancel

  • chinmayie @ love food eatDecember 8, 2011 - 4:21 am

    Love th way you have used colour yellow in this post! Beautiful photos once again :)ReplyCancel

  • joanneDecember 8, 2011 - 9:22 am

    A beer a day is totally good for you! Kind of like a glass of wine. :P

    I haven’t had rutabaga in far too long. Parsnips were my root veggie discovery of last year, but I think the rutabaga is overdue for it’s time in the spotlight. Awesome chips!ReplyCancel

  • SukainaDecember 8, 2011 - 12:27 pm

    These look as good as fried to me. But I have to admit, I have no clue what rutabaga is…..never heard of it or eaten it. I obviously live under a rock :0ReplyCancel

  • JeanetteDecember 8, 2011 - 2:11 pm

    How interesting – I would never think to bake rutabaga and make them into chips. Like the addition of rosemary.ReplyCancel

  • Russell van KraayenburgDecember 8, 2011 - 7:44 pm

    I’ve decided I’m going to come spend a few weeks with you and the man so I can be your photo apprentice. So I’m not getting in the way, I’ll even hold your bounce board or flags/scrims. Whatever you need!ReplyCancel

  • Alaiyo KiasiDecember 8, 2011 - 10:01 pm

    I LOVE rutabagas stewed. So it’s 100 percent certain that I will love them as chips as well! I’m so trying this. Wonderful idea and recipe.ReplyCancel

  • Sommer@ASPDecember 9, 2011 - 1:23 pm

    My, my, my. I would love to just plunge into that bowl of chips. Awesome idea!ReplyCancel

  • Angie's RecipesDecember 9, 2011 - 3:10 pm

    I actually love that bowl of hummus more ;-) Well, not that you can take away those chips from me…NO..I love hummus with those chips!ReplyCancel

  • JenniDecember 9, 2011 - 4:44 pm

    I love this post both for the recipe itself and for what it stands for: one fewer rutabaga going into the compost bin! I’ve added this to my Four Pounds of Cheese group on facebook for both reasons. :) https://www.facebook.com/groups/247297005310256/ReplyCancel

  • KimberleyDecember 9, 2011 - 6:49 pm

    I am way into this. And your images are extra extra pretty! Love all that light.ReplyCancel

  • MikeVFMKDecember 10, 2011 - 3:33 pm

    Okay. These are brilliant! I haven’t caught on the veggie chip craze, but this has won me over. Really good stuff, Brian! And lovely pictures, as usual!!ReplyCancel

  • WillaDecember 11, 2011 - 4:15 pm

    this looks delicious! nice postReplyCancel

  • MonetDecember 11, 2011 - 10:50 pm

    These would be a fabulous afternoon snack…it’s making me want to forgo bedtime and buy a rutabaga so I can have a yummy treat tomorrow! Thank you for sharing, sweet friend. I hope you have a blessed week.ReplyCancel

  • Jen @ My Kitchen AddictionDecember 12, 2011 - 11:06 pm

    I’m so intrigued by these rutabega chips… I need to go find a rutabega so I can give these a try!ReplyCancel

  • [...] baked rutabaga chips – yes please. [...]ReplyCancel

  • Kulsum at JourneyKitchenDecember 27, 2011 - 1:58 am

    I don’t even know what it is but I love it!ReplyCancel

  • [...] and Goat Cheese by The Ardent Epicure – Yotam Ottolenghi´s corn fritters by Aromas y Sabores – Baked Rutabaga Chips by A Thought For Food – Happy Bread by Foodiva’s Kitchen – Roasted Cauliflower with Olives [...]ReplyCancel

  • LizJanuary 25, 2012 - 3:02 pm

    As soon as I saw this recipe I stopped everything and made these Root Chips right away. Rutabagas or turnip as we call it are plentiful in Nova Scotia so I always have one in the frig. I’ve tried them roasted, raw in a slaw, in stew, so hey … why not as a baked chip. WOW! what a treat. (munch munch munch) Hope there is some left for the family!ReplyCancel

  • Grace Lizzy KennyFebruary 9, 2013 - 8:36 pm

    I saw this recipe today, went to the garden and pulled the rutabags growing (not very big)…. I heard they get bitter when grown in too warm a climate. Mine are never bitter. Hmmm. They are great, just wish I had an easy way of slicing, but it wasn’t too hard by hand. Thanks..ReplyCancel

  • [...] Credit: Inspired by A thought for food [...]ReplyCancel

  • rutabaga chips | Wagshal's BlogOctober 21, 2014 - 9:00 am

    […] {via A Thought for Food} […]ReplyCancel

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