baked rutabaga chips.

rutabaga chips w text

One of the best parts of a plant-based whole-food way of eating is that it forces encourages us to explore the whole spectrum of foods available in a given week. Particularly if you're making a point to eat seasonally - which we do as much as possible - you can chance upon some pretty wild stuff that you may never have worked with before.

rutabaga factoid

Such has been my winter of parsnipsleeks and rutabaga. It's been great! We've been having a lot of fun playing with new ingredients - or old ingredients done in new ways.

We had a handsome rutabaga hanging out in the kitchen for a full week before I decided what to do with him. Something about his sassy purple exterior (and the tiny green shoots that starting growing from lack of use) prompted me to include him in our Superbowl recipe experience, which included parsnip fries and buffalo cauliflower wings. While we didn't consume everything in one sit-down, it was convenient to have the oven on with a rotating set of recipes going in raw and coming out crispy! (If you haven't noticed, I'm big into batch cooking and big into efficiency when it comes to things in the kitchen.)

These chips make a great alternative to regular potato chips; plus, they can be snack food or side dish. (The efficiency continues!) They have more protein, fiber and Vitamin C than white potatoes, and because they have a slight sweetness to them, they can be effective for staving off sweet cravings. 
rutabaga chips 2

This batch ended up a little on the chewier side, which makes them a little more suited as a side dish than a chip. BUT! With a little longer baking time, and slicing them just a tad thinner, they'll crisp up beautifully and make perfect little root veggie chips. (Not that their 'better as a side dish' status has prevented me from enjoying them this week with hummus. Highly recommend.)

To dress these up, or create your own chip flavor, consider tossing with:

  • nutritional yeast for vegan nacho flavor
  • paprika, garlic powder and a touch of molasses or ketchup for barbecue flavor
  • curry powder with a touch of cumin (because it's yummy)
  • allspice, black pepper, chili pepper, cinnamon, paprika, parsley and thyme for Caribbean jerk flavor

Isn't eating real food awesome? When you compare what's in this recipe - rutabaga, olive oil, and a touch of sea salt - with the ingredients in a bag of Lay's potato chips, there's a gross-factor that really speaks for itself. Let's look at the chicken + waffles flavor, just for fun...

  • potatoes, vegetable oil (sunflower, corn, and/ or canola oil), chicken and waffles seasoning [brown sugar, sugar, salt, maltodextrin, soybean oil, yeast extract, natural flavor (including chicken flavor), guar acacia [isn't this a tree?], onion powder, skim milk, spices, caramel color, mixed triglycerides, garlic powder, paprika]

 Yum. ; )

Give the rutabaga chips a go the next time you're looking for something snack-y or dinner-y... great winter recipes for the win! 

amy be well signature





baked rutabaga chips
Yields 4
Snack or side dish, these chunks of root veggie goodness are delicious on their own, with some hummus, or dressed up to mimic your favorite classic potato chip.
Write a review
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 1 medium rutabaga, peeled and chopped into 1/4" thick triangles or rounds
  2. 2 tbsp olive oil
  3. sprinkle sea salt
  4. sprinkle pepper (if desired)
  5. additional spices if you're playing with a flavor variation [see post above]
  1. 1. Preheat oven to 475F.
  2. 2. Toss rutabaga slices with oil and spices.
  3. 3. Spread on a foil-lined baking sheet in a single layer.
  4. 4. Bake for ~45 minutes, or until crispy. Less cook time = chewier pieces, longer cook time = crispier chip-like texture.
From The Ground Up Wellness
Posted in dinner, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, recipes, side dishes, snacks
2 comments on “baked rutabaga chips.
  1. jf says:

    I am going to make these rutabaga chips this week but first I have to tell you I made both your lentil soup and your quinoa garlic “bread” bites. I did the soup minus the coconut milk … still fab! I made enough to give some away, to freeze for future guests, and for me every night of the last week. sometimes just straight lentil soup and sometimes changed up a bit. made it hot and poured it over raw kale & polenta, or corn kernels with chopped spinach, or raw shredded fresh veg (beets, carrots, cabbage, etc). delicious everytime.

  2. amyheight says:

    What fabulous ideas! I’m so glad it turned out to be such a versatile dish for you! Keep me posted on how the chips go. :) Happy cooking!

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