After the success of our keto daikon chips, we have a brand-new, low-carb veggie crisps recipe for you. These oven-baked rutabaga chips with Cajun seasoning are so tasty and healthy you'll come back for more.
We sliced rutabaga into super-thin chips, seasoned them with a spicy Cajun-style rub and a dash of extra virgin olive oil. Then, we slow-baked them in the oven until dry and crispy. In one hour, you can have mouthwatering chips with a fraction of the calories than classic fried potato crisps.
Cajun seasoning is a brilliant spice blend that works well with pretty much anything. Its hot and spicy flavour pairs wonderfully with rutabaga, and thanks to paprika, it gives a lovely reddish tone to the chips. You can use store-bought Cajun seasoning or make it from scratch following our recipe below.
Rutabaga, also known as swede or yellow turnip, belongs to the cabbage family. It has a light yellow flesh and a mildly sweet, earthy flavour. Despite being a root vegetable, it has far fewer carbs than potatoes or parsnips, making it a perfect keto-friendly alternative.
Weight-by-weight, rutabaga has almost three times fewer carbs than potatoes. A 100g serving provides only 3 grams of net carbs (the amount of digestible carbohydrates), nearly 5 times less than those found in potatoes. So, if you're following a ketogenic diet or looking for a low-calorie option to classic crisps, these swede chips are just perfect.
To make them even healthier, we opted for baking them with a little oil instead of deep-frying them. This way, we were able to cut the fats in half, which means fewer calories too. A 25g (1 oz) serving of these rutabaga chips provides only 89 calories but packs almost 20 % of your RDI of fibres — all with just 6 % RDI of fats.
- Rutabaga (peeled)
- Extra Virgin Olive Oil
- Cayenne Pepper
- Garlic Powder
- Black Pepper
Peel the rutabaga and then use a mandolin slicer or sharp knife to slice the swede into very thin chips (1).
Ensure the chips are 1 to 2 mm thick, or they won't crisp up as nicely (2).
Combine the Cajun seasoning ingredients in a small bowl.
In another bowl, toss the rutabaga chips with the olive oil.
Then, tip in the cajun spice mix and rub the chips thoroughly until they're well coated.
Now, arrange the seasoned chips flat on a baking tray lined with parchment paper (1).
You can keep them close to one another as they will shrink a lot while cooking. As they might not fit all into one tray, we recommend baking them on multiple trays.
Bake the chips for 25 minutes at 120 °C (250 °F) in fan mode or at 140 °C (285 °F) in static mode.
Once they look smaller and curled up, flip them upside down and swap the trays top to bottom and front to back (2).
Bake them for a further 25 minutes and flip them again.
After this time, remove the chips that feel dry and hard and transfer them onto a wire rack.
Return the tray to the oven and keep baking those still moist and soft, checking them every 5 minutes.
Let the baked rutabaga chips cool down completely onto a wire rack, as they will crisp up even more.
These chips are best when consumed on the same day as they will lose some of their crispiness when stored for longer.