Roasted swede chips, coated with grain mustard, crunchy sea salt and cracked black pepper, proving that swede is not just for mashing.

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Swede Chips on plate with a bowl of muhammara dip.

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. 

Roasted swede chips on a baking tray.

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!

Raw swede chips, coated with grain mustard, ready for the oven.

I served my chips up with a delicious muhammara red pepper dip but they also go really well with:

And anywhere you would usually put potato chips!

Swede Chips with Pepper Dip.

Seasoning Suggestions

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:

Grain mustard coated swede chips with muhammara dip.

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Swede Chips with Pepper Dip.

Roasted Swede Chips

Roasted swede chips, coated with grain mustard, crunchy sea salt and cracked black pepper, proving that swede is not just for mashing.
Print Pin Rate
Course: Side Dish, Snack
Cuisine: English
Keyword: rutabaga, swede chips, swede recipes
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 4
Calories: 101kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 101kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 636mg | Potassium: 294mg | Fiber: 2g | Sugar: 4g | Vitamin C: 24mg | Calcium: 41mg | Iron: 1mg
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