Monday, February 27, 2012

Secret Recipe Club: Rutabaga Chips - Low Carb, Too!

Do you know what a rutabaga is? Do you know how to cook them?

If not, you're missing out on a great tasting root vegetable that's full of vitamins and minerals - and the best part is that its relatively low carb, too!

You can cook them and serve them as mashed potatoes, chunk them up and throw them in a crock pot with a roast or cut them up and serve them my favorite way - as fries or chips!

When I received my Secret Recipe Club blog this month, Gastronomical Sovereignty, I was hoping to find a recipe that was low carb or one that I could change to make low carb. I was thrilled when I came across Kristy's recipe for rutabaga chips!

Rutabagas are relatively low carb (approx. 8 carbs per cup), especially when comparing them to the much missed potato. I discovered them on my first journey into low carbing. I get easily bored eating the same vegetables over and over again so I often grab something that's unfamiliar to me (after reading it on a low vegetable list, of course), buy it and then hit the Internet to find out how to prepare it. This was the case years ago. Since then, I've prepared them in all of the ways that I mentioned above - I love them! Often described as having a sweet taste, I think that they have more of a slight peppery taste too them - that's why I love them.

It's a super simple recipe that wields lots of taste!

Rutabaga Chips

For one serving:

1-2 small rutabagas, sliced paper thin
2 tbsp. olive oil
sprinkle of black pepper and all natural Mediterranean spices

Toss the chips with the olive oil, pepper and any other spices of your choice. Lay the chips in a single layer on a baking sheet.

Bake for 5-6 minutes @ 450*. Turn over and bake for another 4-5 minutes, keeping an eye on them to make sure you don't burn them.

Remove from the oven and allow to cool. Serve with low carb ketchup or low carb ranch dressing, if desired but I find them to be delicious on their own!

 **Tip** Eat the chips as soon as they are cool enough to handle because they will go soggy - and while they are still tastey, they're more like fried potatoes than chips.

Kristy's blog has so many delicious recipe to pick from. Definitely take some time to flip through her blog. The pictures are mouthwatering, too!

Thanks for another great month here at the Secret Recipe Club!

***I have to take a minute to thank my son for helping me to type up this post. I pulled the muscles in my right hand and arm from a fall on Friday evening. He came to my rescue to help me today!**

Don't forget to spread some bloggy love by taking a few minutes to visit all of the blogs in our wonderful blog hops!! 
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