The rutabaga....not something I would run across prior to my life of whole foods. No, back then I would reach for a bag of potato chips.
I learned later on that potato was not an option for me due to it aggravating my health condition. I still miss salty, crispy chips... so I have made a chip out of just about every vegetable I could find.
I must say that these vegetables and the addition of our natural sea salt blends have totally satisfied my craving for salted chips!
1) 1 large rutabaga
2) Coconut oil
3) Spanish Rosemary sea salt or your choice
4) Parmesan cheese (optional)
Wash and peel a large rutabaga. Cut into thin slices with a sharp knife or mandolin. Coat the pieces in coconut oil and arrange on a baking tray. Olive oil may be used as well.
Bake at 425 degrees until slightly browned. Plate and sprinkle with Spanish Rosemary sea salt and grated Parmesan cheese!