Bariatric Chips…but Not with Everything!

It’s National Chip week but no-one said they had to be made with potatoes! The nation’s favourite can be made with all types of root vegetables such as celeriac/celery root, parsnips, swede/rutabaga and beetroot/beets. All can be oven-roasted with herbs and a little grated Parmesan cheese and emerge just as crisp and crunchy as you would expect. Using these instead of potatoes can save half the calories and two-thirds of the carbs of the potato variety, whilst only sacrificing 2 g protein per normal portion. A much better bariatric bet!

The version below is for using swede/rutabaga but can be used as the basis for cooking all the ones mentioned above…cooking times will only vary slightly.

ROAST SWEDE/RUTABAGA CHIPS

Ingredients

Metric/US

900g swede/2lb rutabaga, peeled and cut into wedges or strips

1 tbsp oil

2 tbsp/3 tbsp fresh thyme leaves

50 g/1/2 cup grated Parmesan cheese

salt and freshly ground black pepper

Method

1.  Preheat the oven to 200 C/400 F/gas mark 6.

2.  In a bowl, toss the swede/rutabaga in the oil, thyme and half of the parsmesan until well coated.

3.  Spread out in a roasting tin and cook in the oven for 35-40 minutes until cooked through and crisp on the edges.

4.  Transfer to a warmed serving dish and while still hot sprinkle with the remaining cheese and salt and pepper to taste. Toss to mix and serve at once.

SERVES 4

WLS PORTION: 1/2

V  suitable for vegetarians

CALORIES: 125

PROTEIN:  5.8g

CARBOHYDRATE:  8.9g

FAT:  7.9g

Image courtesy of loveyourgreens.co.uk