Tag Archives: dip

Low Carb Rutabaga Fries or Chips

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.

Low Carb Seasoned Rutabaga Chips or Fries

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

Bacon Jalapeno Casserole

I have to give my friend Kelly full credit for this recipe. She created it to have a low carb side dish to take to a family meal. It’s delicious, flavorful, and versatile. You can use it as a side. It’s good to use as a dip with raw veggies or toasted low carb pita chips. You can add some chicken to make it a complete meal. I also think it would be appropriate to use on a fat fast.



Bacon Jalapeno Casserole

2 packages of softened cream cheese

5-6 jalapeno peppers, seeded and finely chopped

1 small onion, finely diced

5 slices of thick cut bacon, cooked and chopped

1  1/2 cups mexican blend or shredded cheddar cheese

1/2 tsp. garlic powder (optional)

Preheat oven to 350 degrees. Spray a 2 qt casserole dish with non-stick spray. Reserve 1/2 cup of cheese. Combine all remaining ingredients and spread in casserole dish. Top with reserved cheese. Bake for 33-35 minutes.

Serves 9: NET carbs about 3.5 per serving