Rutabaga Crisps

Have you ever seen a Magnolia tree?? I hadn't before I moved here and I was shocked at the human head-sized flowers that bloom at every intersection!! I think they're beautiful but they're teasing me. They say it's Spring - and it is a beautiful day out! - but I'm still getting rutabagas in my box. 

And thus I bring you the following:

This recipe was initially supposed to be for Rutabaga chips. However, after realizing the size of our rutabagas - they were about an inch to an inch and a half if diameter! - they ended up being a smaller version of chip: Crisps! It's a bit ridiculous actually, but I figure if I'm gonna share my successes with you, I should only show my failures - or at least my stumblings. If anyone asks, they're Rutabaga Chips - only in mini!!

Rutabaga "Crisps"

(printable recipe)

Ingredients:

1 Lb. Rutabagas.

1 - 2 Tbsp Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F.

Meanwhile, peel and very thinly slice the rutabagas. I used a mandolin to get the most uniform size and shape out of the rutabagas.

In a bowl, toss the sliced rutabagas with the olive oil, salt and pepper.

Lay flat as a single layer on a non-stick sprayed baking sheet. Bake in the oven for about 30 minutes (check at about 20 depending on the size of your chips crisps). Once they start gettin some color on em, flip them and return to the oven for another 15-20 minutes.

Remove from the oven and let cool. Serve with a variety of sauces like chipotle aioli, BBQ sauce, ketchup, or anything else you wanna dip em in. Or, do as I do, and mow them all on their own. They tend to be pretty sweet so serve accordingly.

Whatever you do though...

Eat.