Rutabaga in some places is also called a waxed turnip.
Deep fried rutabaga chips are a great low carb alternative to potato chips. One large rutabaga took over an hour to fry and I only ended up with two of these little bowls of these crunchy golden gems. Was it worth it? Hell ya!!! Am I going to do it again real soon? Nope but I will try to roast them in the oven and see if they get crunchy.
Oil for frying
Salt to taste
A mandolin or a meat slicer for slicing. Rutabagas have a waxy coat on them and they are tough to cut.
Cut the rutabaga in half, then cut off the waxy coating.
I used a meat slicer to slice them.
I used a thin setting, which made thin strips that crinkled when fried.
They were very crunchy and sweet, but if you are wanting to use them for dip you need them thicker.
Then I sliced some with the thicker setting and they were sturdy enough for dips.
Heat enough oil in a deep pan and drop in some of the chips.
The trick is to watch them close, you want to get them out as soon as you see a hint of browning.
They get too browned easily at this point.
You may want to do a couple small trials before frying larger batches.
As soon as they come out of the oil drain them on paper towels and then sprinkle a little salt.
They get crisper after they cool and can stay crisp up to three days.
🙂 I made a ranch sour cream dip and they were fantastic!!!
1 cup = 12 net carbs