Thread: Wonderslim 10
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Old 05-21-2013, 09:18 AM   #38
zoesmom
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Location: Gainesville, GA
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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.)

Tips:
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.
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Stage 2: Moderate Obesity BMI - completed 11/26/13; ONDERLAND; Overweight BMI
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