Slice the peeled rutabaga into thin chips with a mandoline slicer.
Ensure the chips are 1-2 mm thick.
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Rub the chips with oil and cajun seasoning until they're well coated.
Arrange the chips flat on a baking tray and bake for 25 minutes at 140 °C (285 °F).
Once smaller in size and curly, flip them upside down.
Bake them for 25-35 more minutes until the chips are dry and hard. Then, let them cool down and crisp up on a rack.
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