Step 1

Preheat oven to 450F. Wash and Cut rutabagas into fine slices. A mandoline slices works best to cut into about 1/4 to 1/2 in thick or slices. The thinner the slices, the faster they will bake.

Step 2

In a small bowl or ziplock bag, place all your spices and oils.

Step 3

Carefully coat your rutabaga chips in the bowl with oil and spices or in the bag.

Step 4

Lay them flat on a cookie sheet and spread evenly. Place in oven.

Step 5

If your chips are very thin, be sure to check on them often so they don’t burn. Bake for 25 minutes, turning them half way.

Step 6

After 25 minutes, reduce to 350F and cook for an additional 5-10 minutes until crispy. Cover if they start to burn on edges.

Step 7

Bake longer or shorter for texture to be more or less crispy.

Step 8

Remove for oven and let cool.

Step 9

Transfer to bowl or plate. Season with extra red pepper flakes or smoked sea salt if desired.