Finding healthy ways to eat isn’t hard. Finding healthy ways to eat that still including really enjoying your food can be tougher for some people. The recipes I provide here try to give you truly healthy eating that also tastes good. While tasting good is key, sometimes how a food eats is just as important. We Americans have a need for crunching things, and those things can’t always be raw veggies for most people. The good news is, there are lots of ways to solve that need and still be healthy. Case in point, Garlic Cilantro Rutabaga Chips.
- 1-2 medium rutabagas
- 1 cup chopped cilantro
- 1/4 – 1/2 cup olive oil
- 3-4 cloves garlic
- 1 tablespoon sea salt
- 1/2 table spoon turmeric
- 1/2 table spoon paprika
cooking for life
|Oil and seasoning coming together|
How much Cilantro to use is up to you – you can’t really overdo it, but I suppose if you don’t like cilantro (I know a few people who don’t care for it), then you wouldn’t want to use much (or use something else, like dill). Set the leaves aside for a moment. Take the stems into a bunch, and crack them in a few places to open them up. Get a large bowl, put the stems in, and pour oil over them. What kind of oil is largely up to you, but make a healthy choice. Use olive oil, avocado oil, macadamia nut oil, coconut oil or sesame oil. Stay away from canola and vegetable oil. You don’t need a ton of oil – it needs to be enough to coat the chips. Usually a quarter to half cup is sufficient. Add to this mashed up garlic (use a garlic press, or crush and mince it). I typically use 3-4 large cloves. Again, feel free to adjust this up or down to your taste. Same goes for the spices. I added about a table spoon of salt, and a half table spoon of paprika and turmeric. Use the cilantro stems to stir it all up, taking care not to mix the stems in. We need to pull them out soon, so don’t make that job harder on yourself.
Next, combine the chips into the oil and seasoning mixture, and work them together with your hands. OK, before doing that, wash your hands. Wait, go back to the whole beginning and wash your hands. OK, now wash them again before mixing things up. Good work. Now the key is to make sure that each chip is oiled/seasoned on both sides. Be mindful of chips being stuck together. Once you work everything through nicely, set the bowl aside for an hour if you have the time. Again, this isn’t super necessary, but the longer they sit, the more flavorful they’ll be. I just made a batch of these with dill and let them sit for about 8 hours before cooking them, and they were out of this world.
Now, get the oil off your hands. Stop for a moment and appreciate how nice your hands feel. Wait, you have a piece of cilantro stuck to one of your fingers. Got it? Good.
|Chips arranged on a baking sheet, ready for the oven.|
Now we have to set the chips up for baking. Preheat your oven to 350˙F and get out of baking sheet. Line it with parchment paper (I find this works better than aluminum foil as it lets the oil pull away from the chips rather than making them sit in a pool of oil, which leads to less crispiness and heavier chips that aren’t as healthy for you. There also a benefit to reducing your exposure to heavy metals, so it’s win-win.).
Try to avoid overlapping chips or piling chips on top of chips. If you do, you’ll get softer, soggier chips. this might mean you need two trays. So be it. If you have a wire rack you can bake on, you can use that, too, but be sure there’s something under it to catch oil drippings, and make sure you can easily clean it (i.e. don’t just use the oven’s rack – and if you tried, you’d get all burned from trying to lay the chips on it when the oven is heated up). Now is also the time to use any remaining cilantro to sprinkle some fresher (i.e. less oily) cilantro on the chips (as in this photo). This is optional, of course.
|Done. Some more so than others.
Be sure to rotate the trays to help avoid this
Once the over is at 350, pop the sheets in. At 10 minutes, turn the trays around. If you have two trays on different levels, also flip which is on top and which is on the bottom level. The key is to help the chips cook evenly. If you have a convection oven, that can be helpful here.
If you made chips using your peeler or cut to 1/16″ with something like a mandolin, keep an eye on them every minute after 10 minutes. If you cut them a little thicker, start your checks at minute 15. For 1/8″, I typically find them to be done around 18 minutes. For 1/16″, it’s usually more like 14 minutes.
|Nice, crisp chip|
That’s it. They’re done. Let them cool for a minute or two (you can eat them warm or cool). I don’t recommend treating these like store-bought chips that will keep for a few days. Eat them the day you make them. You won’t have a problem doing that. They’re really good, and you will likely be more concerned with wether you got enough and if it’s ok to lick the parchment paper. No, it isn’t.
These healthy chips are one way to deliver on the clean14 challenge if you have vowed to cut out junk food from your diet.
Recipes like this really show how you can eat fun and tasty food while you enlighten.your.body.