You know it. I know it. A keto replacement for potato chips are an impossible dream... or is it? Just kidding. It really is. But this keto and vegan friendly recipe for baked rutabaga chips is good enough for my tastes. They’re not as crispy as potato chips, but it comes close. More importantly, they hold up well enough to use them for thick dips. Give them a try!
Keto Baked Rutabaga Chips
- 4-5 small rutabaga (or two large ones)
- 1-2 tablespoons avocado oil
- Flaky sea salt, to taste (like Maldon or Fleur de sel)
Peel the rutabaga and slice them very thinly with a mandoline or a very sharp knife. Just make sure the slices are as thin and uniform as possible.
Place the slices on the dehydrator trays so that they are spaced evenly apart. Turn the dehydrator on to about 135F and allow to dry around 10 hours, or until fully dried out.
After you’ve finished dehydrating, toss the chips with the olive oil and salt and bake them at 350 degrees for around 2-3 minutes. Make sure your oven is fully preheated. Stay close and watch them. It doesn’t take much to bake them too long and cause them to burn.
Remove from oven and allow to cool for a couple of minutes to them crisp back up before eating.
Did you make this keto baked rutabaga chips recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)