Rutabaga Chips

That crunch. That munch. That mind shattering tingle of mouth satisfaction. 

Chips are a serious business and to give them up just to be on a “diet” is like giving up the cross to be a Christian. It simply makes no sense.

What one must do when learning to digest keto or paleo is truly think about what a bag of chips holds. What is it that makes you desire them so badly? How could something you get mouth wet for and desire so ravenously make you so fat?

Do this with all “bad foods” that you want to cheat with. Take a moment to slow down and analyze what it is your body wants. Are you just hungry and need to eat? Do you just need a crunch? Are you craving the salt on the chips because you’re electrolyte deficient?

Your body knows what it needs, unless it’s scarred by sugar addiction that is curable but initially controls you. Your mouth will crave foods it knows. If your body only knows chips for its salt intake, or for getting full desires, it will think of the chips and put you in autodrive to get them.

Whip your mindbody into shape and redirect those cravings into whatever you/random Internet people think is good for you.

Redirect your mind into bacon, and butter, and eggs, and rutabaga chips.

Now I’m an odd little human and like variety in chips. Some I want crispy and chip like while other sliced moments need to be thicker cut and full of flavor. For this round of chip desires I cut some thin and many thick. The thick were not crunchy but they were more savorful and I enjoyed them much more. If you want that crunch though make sure to keep that knife in line.

Ingredients:

Rutabaga

1.5 Tablespoons olive oil (Go for quality, you can Google the oil to see if it is actually ‘good’ for you)

A pan

A sheet of foil, or not (I didn’t bother with it)

An oven that can reach 350 degrees

Salt

What to Do:

   1) Slice rutabaga into thin moments (and some thick if you desire variety)

   2) Eat one slice raw so your mouthbrain can learn rutabaga (come on, it’s scared)

   3) Put future chips in a bowl with oil and get the oil all over the rutabaga slices

   4) Sprinkle with salt as you would a cupcake

   5) Lay across foil in one layer

   6) Bake at 350 for 25 minutes flipping every ten minutes and going for longer if needed

If you have thicker cut ones bake them a bit longer after removing chip like ones Whole Rutabaga: (Limit for Keto) Macros: Loaded with Vitamin C and Potassium Total Carb: 33g, Net Carb: 25g, Protein: 4.2 g, Fat: .6g