Rutabaga, Radish, Purple Sweet Potato, Chips
Caroline Kavanagh | Apr 22, 2019
These chips could also be named "Rainbow" as the colors are stunning! But even better are how they taste. Flipping good!
These chips are super simple to throw together, and if you like crispy, salty and satisfying, these are for you. This recipe was inspired by the array of root vegetables currently in the produce section at my local supermarket. A large black radish and a rutabaga caught my eye so I took one of each, then I glanced over to the mound of various potatoes and saw the organic purple sweet potatoes calling my name. I heard the calling and promptly added a few to my basket ;) Next time I make these chips I will use just the rutabaga as I found the taste of these spectacular. Not to mention their nutritional value, with a wealth of important minerals, including zinc, calcium, magnesium, manganese, and phosphorus, all of which play key roles in the creation and maintenance of bone tissue. Rutabagas also provide a protein boost, a nice plus for those vegetarians and vegans who are looking to acquire additional protein sources. Rutabagas fill the role of potatoes in many cultures, they don’t have as many carbohydrates that break down into simple sugars, therefore, rutabagas are often turned to as an alternative to potatoes depending on energy needs and fitness goals. The carbohydrate content in rutabagas is 20% lower than an equal portion of potatoes, the additional nutritional value makes rutabagas a smart choice.
I highly suggest the mandolin kitchen tool for this recipe. The one I purchased was only $12 and made the whole slicing process super fast. Another handy tool is a basting brush that I find easier to work with when applying oil. I always make a mess when I drizzle or toss oil onto chips in a bowl. So much easier to just pour the oil on a small plate and brush it onto the chip round. Sounds tedious to brush on each slice, but it is a remarkably quick process, and in the end, it saves on clean up and wasted oil. As we approach the Summer months, these chips are a brilliant complement to the barbecue. For all you metabolically efficient folks.... pair your meat, chicken, fish or grilled tempeh with these tasty tubers.... I can't wait! Wait a minute.... you don't have to wait...
Here's how to do it: Prep time is 10 minutes. Cook time is 25 to 30 minutes depending on crispness factor Ingredients - 1 medium purple sweet potato - 1 medium black radish
- 1 medium rutabaga - Extra Virgin Olive Oil (I use California brand) - Sea Salt to taste Instructions
- Pre heat oven to 400 degrees - Line several baking sheets with parchment paper and set aside.
- Use a mandolin slicer to cut the tubers into paper-thin rounds (you can use a knife, but it takes longer).
- Lay the tuber rounds out on the baking sheets in a single layer. - Brush on olive oil to each slice (backside too). - Sprinkle the chips with Sea Salt. - Bake for 25 to 30 minutes, turning them over at the halfway point, until crisp and golden around the edges (longer bake time results in crisper chips). - Remove from the oven and cool for 5 minutes on the baking sheets.
- Move the chips to a bowl, or bag to store. - If you find a few chips with soft centers, pop them back in the oven for about 5 minutes.
1 Serving: About 10 chips
CHO = 22g
PRO = 3g
Fat = 5g
Fiber = 5g Calories: 141 (rough estimate depending on various chip types)