BAKED RUTABAGA CHIPS
-1 large rutabaga, peeled and sliced thinly (can use a mandoline or a food processor)
-1 1/2 tablespoons olive oil
-2 teaspoons salt
-1 teaspoon black pepper
-1 teaspoon fresh rosemary, chopped finely
Preheat the oven to 375 degrees. Cover a large baking sheet with aluminum foil. In a bowl, toss the rutabaga with the olive oil. Sprinkle with 1 teaspoon of salt and the black pepper. Spread the rutabaga across the baking sheet so it fits in one layer. Bake for 30-35 minutes, flipping the pieces every 10 minutes. They will curl and turn crispy. If they need more time, put them in for another 5 minutes and check again until they are your desired consistency. Take them out of the oven. Transfer the chips in a bowl and toss with the remaining salt, maybe a touch of pepper, and the fresh rosemary (nutmeg is good too.)
A standard kitchen peeler will not work well on a rutabaga. Some rutabagas are coated with wax before shipment to the produce market; this will not affect the taste or nutritional value of the vegetable. Using hot water will quickly melt the wax...or if you are lazy like me, wrap a damp paper towel over the root vegetable, and nuke it in the microwave for 3 minutes. This also makes it worlds easier to cut (and peel.) Rutabaga skin is edible but has a slightly bitter taste.