Swede Chips

I recently found myself with half a swede (aka rutabaga or yellow turnip) left over after making some vegetable soup and while thinking what I could do with it I wondered if it would work as a low calorie/low carb substitute for chips (fries if you’re from the other side of the pond). I actually ended up making swede and carrot mash with it, something I hadn’t had since I was a kid and very nice it was too but the idea of swede chips stuck in my head. A quick google search shows this isn’t a new idea, plenty of people have done it before (also with celeriac) so I thought I’d give it a go and they turned out really well.


Frylight sunflower oil spray


Preheat oven to gas mark 6
Peel the swede and cut into chip shapes allowing for shrinkage when cooked
Bring a pan of water to the boil and add the chips
Return to the boil and cook for 5 minutes
Drain well and lay out in a single layer in a foil lined baking tray
Spray with frylight
Bake for 20 minutes then turn and spray with frylight again
Bake for around 20-25 minutes more

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