Rutabaga (“baga” for short) chips are an alternative to classic hash browns for breakfast. Rich with potassium, phosphorous, folate, Vitamin C and magnesium, rutabaga is a yellow turnip that has many of the benefits of a turnip minus a tad of its bitterness.
4-5 Tablespoons grape seed oil
few pinches pink sea salt
Process Use a paring knife to remove any little hairs or rough spots from the skin of the rutabaga. Wash it well. Cut it in half, lengthwise (slicing it through the point at the bottom and the hard flat top).
Place one half on a cutting board, flat side down. Starting at the bottom, slice into the rutabaga on the diagonal, creating thin crescent shapes.
Continue to slice the half. Set the crescents aside. Heat a cast iron or stainless steel skillet for about 2 minutes. Add about 3 Tablespoons grape seed oil. Drop in the rutabaga crescents, until they fill the bottom layer of the pan. When they begin to brown around the edges, turn each one over. I use wooden tongs for this. When both sides are slightly browned, remove from pan and dredge on a brown paper bag (make sure it is not printed with colored dyes).
When much of the oil has seeped out, serve, topped with a sprinkle of sea salt.
©Nancy Wolfson-Moche 2013