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
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
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.