Old City Salts

Old City Salts
Introducing Sampler Minis

Wednesday, April 17, 2013

Rutabaga Chips Seasoned with Spanish Rosemary Sea Salt

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! 


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