Cajun-Roasted Root “Chips”
I see it all the time. The perfect baked “french fry” that the author swears is the method to make them crisp, followed by mixed reviews of “these were amazing!” and “they didn’t work, not crisp at all!” And you know what, both sets of reviewers are right.
If there is one thing I’ve learned over the years it’s that there are a lot of things that can affect a recipe, and this goes well beyond the ingredients and the oven temperature. Yes, there are methods … soaking, rinsing, coating, or none of the above … but the single most important factor, in my opinion, is climate. I’ve lived and recipe tested in them all. Dry as a bone deserts, high altitude, rusty towns by the sea, fertile valleys … and while some recipes will work pretty well everywhere, there is always at least a slight variance in the results.
Right now, we are in that rusty seaside town, and my nemesis is those darn crispy root vegetables. It took me a while to come to terms with the fact that roasting could only be done at very high temperatures, and even then, they just get a nice firm exterior with browning. There is just too much darned humidity!
So this simple little recipe may yield “chips” for you, but for me, they were soft and just roasted. I can’t remember in what magazine I saw this “perfect chip” idea. They used some other root vegetable, but a similar one, and I wrote down the temp and cooking time, eager to give it a go. But alas, there was no crisping for me, not even a little bit.
Fortunately, whether or not these roots crisp up for you, they are darn tasty. I was lazy, I use a pre-mix of Cajun spices to make it even easier. So this is more like a recipe idea than a real recipe. But I’m all about sharing ideas, particularly when they use vegetables …
Recipe: Cajun-Roasted Root “Chips”
Summary: I used rutabaga, which has it’s own unique taste. I’m experimenting more with this root, since it is fairly high in non-dairy calcium (14% for 10 ounces!). That said, it has a stronger flavor than some roots. I find parsnips, carrots, and sweet potatoes to have mellower and sweeter flavors, so you may want to start with those.
- 12 Ounces (3/4 lb) Root Vegetables, peeled or unpeeled (your choice)
- 1 Teaspoon Melted Coconut Oil or Olive Oil
- 1 Teaspoon Cajun Seasoning (mine had salt in it)
- Preheat your oven to 450ºF.
- Slice the root veggies 1/8-inch thick or thinner if possible. This is a good time to own a mandoline (alas, I don’t).
- Toss the chips with the oil and coat them with the seasoning.
- Spread them out on a cookie sheet or in a roasting pan, and place them in the oven for 25 to 30 minutes, turning halfway through.
Keep a close eye on these, particularly if you cut them by hand. Thinner parts may start to burn a little quickly and should be removed early.
If you have wire cookie racks or similar, you can place them on top of the baking sheet to allow the air to circulate under the chips, allowing for a more even cook/roast, and helping to prevent the moisture from locking in.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, Sugar free, Low fat
Number of servings (yield): 2
Copyright © Alisa Fleming.
16 thoughts on “Cajun-Roasted Root “Chips””
Oh my gosh! I fo’sure love the look and sound of these chips, but mostly I’m utterly thrilled to hear about the calcium content of swedes!
You made me laugh, Alisa! But you’re right, so many factors come into play. I make the Ultimate Oven Fries now and then and they are ultimate and others rave over them, too, but I wonder if they’d crisp for you. Hmmm. Anyway, great recipe! 🙂
Nope, they don’t crisp – not one bit. Can’t wait to be back in a dry climate – I miss crispy oven-baked fries!
I am a root girl at heart, so your recipe really appeals to me. And yes, climate does make a difference! Funny, but I honestly have a parsnip, a turnip, some beets, a Jerusalem artichoke, and a bunch of carrots in the fridge. I love the idea of a Cajun twist to the recipe. Might just have to run to the store and pick up some Cajun spices. It’s amazing how many minerals are in some of these veggies. Interesting about the calcium in rutabagas.
I have yet to try a Jerusalem artichoke. I’ll have to put that one on the new-to-me veggie list to try! I’m really liking parsnips lately.
I’ll be right over for some of these!
Oh YUM! You know I love me some homemade chips! These sound delicious!
The results I get from roasting vary CONSTANTLY but luckily I love my root veggies enough that I adore them no matter what. These sound uber flavorful and delicious!
I LOVE this. I’m eating my weight in roasted cauliflower lately so this will probably need to make an entrance soon.
I get a lot of mix reviews on my baked goods, as well. A lot work out and a lot don’t- and it really does come down to… well, everything. The type of ingredients, the altitude, the oven temps. All make a slight difference that can make or break the recipe.
But whatever, crisp or not, I’d eat this recipe, hands down. 🙂
Alisa you’re so right that methods and prep can have a BIG affect on how recipes turn out! We all know that you never make mistakes though!!!!
I will be trying these out. I love making sweet potato fries and rounds! I am sure Mike would appreciate me making a batch of his favorites, and this recipe looks like a good one to try!!!
These sound delicious. Personally, I love rutabaga, or yellow turnip as my Newfoundlander friends call it. I used to snitch chunks of it before it went into the pot as a kid. I’m thinking, though, that other seasoning mixes might work as well – what about fleur de sel and herbes de province? or curry?
I’m in one of those dampish climates, but thinly sliced veggies, seasoned and roasted, even if not crispy sound like a great side to some baked fish! Thanks so much for the recipe.
I bought two rutabagas yesterday and they rung up as yellow turnips! (I’m all the way over on the west coast). Definitely still good – even when not crisp. Enjoy!
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