What you need:
- 2 lb rutabaga
- Olive oil
- Garlic salt
- Smoked paprika
- Cayenne pepper
- Ground red Chipotle
Preheat oven to 425 degrees. Cover a baking sheet in parchment paper or foil.
What you do:
- Peal and cut into strips.
- Place in a bowl. Drizzle in enough olive oil to just barely coat all of the strips. Season liberally. I used quite a lot of the smoked paprika and a little bit of all the other seasonings.
- On a parchment-lined baking sheet, spread the fries out in a single layer and place the sheet in the oven for 25 minutes, or until the fries have turned a golden color with browned edges. Flip the fries once halfway through cooking with a spatula or fork.
- The tricky part is the baking time. You need to bake them past the raw stage where they are still hard, then past the stage where they are soft, and finally they will start to crisp up. Remove them from the oven after about 35-40 minutes.
For a healthy low-carb, and much lower fat option than regular fries, these babies are worth a try!
For more info and recipes: facebook.com/PATCHGarden
This recipe courtesy of www.cookincowgirl.com/2012/09/oven-baked-rutabaga-fries/
