Spicy Salted Rutabaga Chips

A delicious alternative to regular potato chips with just the right amount of spice!

  • 10 min

    Step 1

    Heat a medium sized pot over medium high heat with the oil. The oil is hot enough when a little flour added to the pot sizzles (around 360 to 375 degrees Fahrenheit on a candy thermometer)

  • 5 min

    Step 2

    Slice your rutabagas into very thin rounds. Using a mandolin is best. Pat the slices dry to eliminate any moisture. This ensures the chips will be crispy and not soggy.

  • 5 min

    Step 3

    Gently place a few slices into the oil at a time. Be careful not to overcrowd the pot. Cook them for 2 to 3 minutes or until crispy. Transfer them to a paper towel and immediately season with the salt and cayenne pepper. Enjoy hot! The chips also pair nicely with a hummus dip on the side.


  • Frying Oil (Corn or Canola)
    2 cups
  • Rutabagas peeled
    1 pound
  • Sea Salt
    1/2 tsp.
  • Cayenne Pepper
    1/2 tsp