We’ve been ignoring rutabaga for years. It’s waxy and weird and looks like an overgrown turnip. But starting the candida diet has challenged us to swap our favourite foods for less sugary and yeasty options.
Potatoes were one. On the candida diet, you can’t have potato in any form. Good bye forever, chips; see you never, French fries; don’t bother calling, mashed potato.
Thankfully, we discovered rutabaga, a delicious alternative to potato. (We did have to ask the grocer where they were and what they looked like, but we found discover them.)
Seriously! Rutabaga can be transformed into warm, crunchy rutabaga chips when sliced, salted, and baked.
Here’s how to make perfect rutabaga chips every time.
What you’ll need:
- 1 large rutabaga (serves 2 – 3 people)
- Extra virgin olive oil
- Fresh rosemary
- Pink Himalayan sea salt (or any salt)
- Ground pepper
Step one: Be gone, waxy skin!
Depending on your mad kitchen skills, use a peeler or a good cooking knife to remove all of the waxy skin from your rutabaga.
Step two: Slice like you’ve never sliced before
Cut the rutabaga into 1/8-inch slices. You don’t need to keep them as round perfect chips. We cut ours in half.
Step three: Lube ’em up
Wow, rutabaga never sounded so sexual…not sure if that’s a good thing, but there it is. Place sliced, sexy rutabaga into a bowl, add a few good glugs of oil, and toss the pieces around to ensure they’re evenly coated. Use your hands, get dirty, live a little! Add in rosemary, pepper, and salt to taste.
Step four: To the baking sheet, Bitterman
Evenly distribute your rutabaga chips onto a couple of baking sheets with parchment paper. Ensure that the none of the chips is on top of each other. They won’t get crispy, if they are. And what fun are non-crispy chips? Not fun, trust us…
Step five: Bake for 20 minute, flip, repeat
Preheat the oven to 375, and when it’s hot, throw them chips in! After 20 minutes, flip each chip using a pair or tongs. If you don’t flip each one, you’ll end up with some that are soggy on one side. Re-salt and pepper.
Step six: Stuff your face with deliciousness
After 40 minutes (or less), your chips should be golden brown and ready to eat. If some chips are cooking faster than others, remove the select pieces from the oven. We make a dip by sauteing chopped onion and garlic, and stirring it into a cup of lactose-free, sugar-free Greek yogurt.
