Roasted swede chips, coated with grain mustard, crunchy sea salt and cracked black pepper, proving that swede is not just for mashing.
I love the gentle, slightly nutty flavour of swede and roasting them really brings it to the fore.
Once you’ve made swede chips once you won’t be able to look at a swede in the same way again. It’s like unlocking a secret.
Crispy on the outside, soft and sweetly earthy on the inside, swede chips are delicious enough to eat on their own, straight from the oven.
How To Make Swede Chips
Roasted root vegetable chips are super simple to make. Swede won’t come out as crisp as a potato chip but they are denser and chewier and deeply satisfying. They are a great low carb alternative to the usual spud.
- Scrub the swede if you want to keep the skin on, I removed the skin when I made this batch.
- Slice into chunky chips.
- Toss in a little oil, grain mustard, coarse sea salt and cracked black pepper.
- Roast in a hot oven for about 40 minutes, turning them halfway through the cooking time.
- They should be brown and crispy on the outside and tender on the inside. Test them with a fork – they may take a little less time or a little longer if yours are slimmer or chunkier than mine!
I served my chips up with a delicious muhammara red pepper dip but they also go really well with:
- Sunday Roast or Christmas Dinner. Try them instead of roast potatoes or parsnips – or have all three!
- With burgers for a low carb option.
- Dipped in a really good tomato soup. Or any soup really!
- My vegan mushroom and ale pie.
And anywhere you would usually put potato chips!
Grain mustard really complements the flavour of swede but there are lots of other seasoning options too!
- Paprika and chilli oil. Smoked paprika works really well.
- Fresh or dried herbs and olive oil. I love rosemary on a chip but sage, parsley, thyme are also good options.
- Dijon mustard with lemon. Whisk together 2 tbsp of olive oil, 1 tbsp lemon juice and 1 tsp Dijon mustard – scrumptious!
Want More Easy Sides?
You could try:
Roasted Swede Chips
- 1 swede mine weighed 600g (21oz) before peeling and trimming.
- 2 tbsp olive oil
- 1 tbsp grain mustard
- 1 tsp sea salt
- 1 tsp cracked black pepper
- Preheat oven to 200C/390F
- Peel and trim the swede and slice into chunky chips.
- Combine the oil, mustard, salt and pepper in a large bowl.
- Toss the chips in the oil mixture to coat and tumble the whole lot onto a baking tray.
- Roast in the preheated oven for 40 minutes, turning once during cooking.
- The chips are cooked when they are brown and crispy on the outside and tender on the inside. Poke them with a fork to test.