Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden oven-baked swede chips dusted with smoked paprika and garlic, crisp at the edges and soft in the middle.
Side dish. Good with burgers, grilled fish or steak. Find a main
Equipment: 2 large baking trays, baking paper
Measures and names
Ingredients
- 1 medium swede (rutabaga), about 700 g, peeled and cut into 1 cm chips
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic granules
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C) and line 2 large baking trays with baking paper.
- Toss the swede chips with the oil, paprika, garlic granules and a good pinch of salt.
- Spread out in a single layer on the trays, leaving space between them, and roast for 35-40 minutes, turning halfway, until golden and crisp at the edges.
- Sprinkle with a little more salt and serve hot.
Swaps and tips
Swede chips won't go as crisp as potato, so spread them well apart and don't crowd the tray. Cut them evenly so they cook at the same rate.
Easy variations
- Swap the paprika for chopped rosemary
- Toss with grated Parmesan for the last 5 minutes
- Season with cumin and a pinch of chilli
- Serve with a garlic mayonnaise dip
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 1 g | 9 g | 4 g | 4 g | 80 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
