Ingredients:
- 1 large Rutabaga (Swede), peeled (approx. 900g / 2 lbs)
- 2 Litres (5 cups) cold water
- 2 tsp (10g) Fine Sea Salt (divided)
- 3 Tbsp (45ml) Avocado Oil or Olive Oil
- 1 tsp (5g) Smoked Paprika
- ½ tsp (2.5g) Garlic Powder
- ¼ tsp (1.2g) Black Pepper, freshly ground
- 1 tsp (5g) Xanthan Gum or Arrowroot Powder (Optional)
Instructions:
- Peel the rutabaga thoroughly. Using a sharp knife, cut the swede into even 'chip' shapes (approximately 1 cm / ½ inch thickness). Consistency is crucial for even cooking.
- Place the cut swede into a large saucepan and cover with the cold water. Add 1 teaspoon of the salt. Bring the water to a rapid boil.
- Reduce heat and simmer for exactly 3 to 4 minutes. The chips should be slightly softened but still hold their shape (al dente). Do not overcook!
- Immediately drain the chips thoroughly in a colander. Transfer the chips onto a clean tea towel or several layers of kitchen paper. Pat them absolutely dry. Leave them exposed to the air for 10 minutes to cool and release further steam—this is crucial for crispness.
- Preheat your oven to a piping hot 220°C (430°F). Line the baking sheet(s) with parchment paper.
- In a mixing bowl, toss the dried swede chips with the avocado oil until fully coated. Add the remaining 1 tsp salt, smoked paprika, garlic powder, and black pepper. If using, sprinkle the optional Xanthan Gum over the seasoned chips and toss lightly.
- Spread the chips onto the prepared baking sheet in a single layer. Ensure there is space between the chips. If they touch, they will steam rather than roast. Use two sheets if necessary.
- Bake for 20 minutes.
- Carefully turn each chip over using tongs or a spatula. Return to the oven for another 25 to 30 minutes, or until the edges are deeply golden brown and crispy.
- Remove from the oven and transfer immediately to a serving dish. Taste for final seasoning and serve straight away.