Rutabaga Chips

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* Exported from MasterCook *

 

Rutabaga Chips

 

Recipe By :Kathleen Mayes and Sandra Gottfried

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large rutabaga -- (about 1 lb) thinly peeled

oil for frying -- (about 1 cup)

salt and pepper -- to taste

 

1. Scrub rutabaga and blot thoroughly dry with a paper towel.

 

2. Slice across the grain into 1/8-inch thick circles and slice each circle in

half

 

3. Heat cooking oil until hot (not smoking). Place a single layer of slices in

oil, but do not crowd the pan.

 

4. Fry roots until golden brown, stirring and turning occasionally to improve

browning. Remove slices with a slotted spoon, drain on paper towel and keep

warm.

 

5. Sprinkle with salt and pepper, and serve immediately with bowls of dipping

sauces or extra seasoning.

 

Makes 4 servings.

 

Each serving contains about: 186 calories, 1g protein, 9g carbohydrate,

 

2g fiber, 17g fat, Omg cholesterol, 156mg sodium.

 

 

 

 

 

Source:

" ROOTS, A Vegetarian Bounty "

Copyright:

" 1995 Kathleen Mayes and Sandra Gottfried "

 

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Per Serving (excluding unknown items): 13 Calories; trace Fat (4.6% calories

from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

7mg Sodium. Exchanges: 0 Grain(Starch).

 

NOTES : Rutabagas have a mellow flavor and good texture for making quick

appetizing

snacks. Slice them into various shapes to give eye-catching appeal. Serve with

small bowls of spicy ketchup or zesty cream-style horseradish, or sprinkle pa-

prika or cayenne pepper for added zip.

 

Nutr. Assoc. : 0 0 0