The first low carb chips I made were made of jicama with the recipe found here. This is actually a video from Kent Altena demonstrating how he makes jicama chips. I love these. I think they are awesome. Unfortunately, my local grocery stores rarely have jicama, so I’ve had to choose another alternative. According to my family, these are awesome. They may not be crisp like a traditional potato chip, but they are very tasty and easy to make. I slice mine fairly thick in comparison to how you might slice a potato for making chips. This gives the end product more substance and preserves some of the natural crunch of the rutabaga.
2 Rutabagas, peeled and sliced (or jicama)
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon cumin
Salt to taste
Heat oil to 375 degrees. Also, preheat oven to 200 degrees. Mix paprika, chili powder, and cumin. Set aside.
Fry rutabaga in 4 batches (or more if you have a small fryer) for about 5 minutes each. Stir after a few minutes to make sure the chips brown evenly.After removing each batch from the oil, sprinkle with salt and part of the seasoning mixture while rutabagas are still hot. Place on a baking sheet and keep in the oven to stay warm while you finish remaining batches. You should use all of the seasoning mix by the time you are finished.
These are good with any type of ranch or french onion dip. I served mine with avocado dip found here and low carb Latin burger here. Together it makes an incredible meal that will leave you feel no sense of deprivation whatsoever.
NET carbs: 4 per half cup of rutabaga