Last updated October 11, 2019 by Lisa Richards, CNC

Rutabaga Nachos

Rutabaga Nachos

A tasty snack recipe for game day or an easy dinner, what could be better than a plate of nachos! The difference with these nachos is that they are ten times healthier than your regular store-bought brand. Rutabaga is one of the antifungal, Candida-fighting foods that I recommend adding to your Candida diet.

You can make the rutabaga chips and seasoned nacho meat ahead of time so they’re on hand when the mood strikes you. Loaded with meat and vegetables, these nachos will satisfy even the heartiest of appetites. They’re nutritious, great for your gut health, and a perfect snack while you’re on a Candida diet.

The total cooking time for this recipe should be around 40 minutes. You can prepare the seasoned nacho meat while the rutabaga chips are baking. If you make extra chips, just remember to store them in a paper bag and they will stay crisp much longer. Enjoy!

4.15 from 21 votes
Rutabaga Nachos
Nachos With Rutabaga Chips
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Servings: 4 servings
Calories: 272 kcal
Author: Lisa Richards
Ingredients
INGREDIENTS FOR RUTABAGA CHIPS
  • 3 largeĀ rutabaga, peeled and sliced
  • 3 Tbsp. oil, such as olive or coconut (melted)
  • 1 tsp. salt
INGREDIENTS FOR SEASONED NACHO MEAT
  • Ā½ Tbsp. oil, such as olive or coconut
  • 1 pound ground meat, such as beef, bison or turkey
  • 1 Tbsp. chili powder
  • 2 tsps. onion powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • 1 cup water
INGREDIENTS FOR NACHOS
  • Rutabaga chips (see above)
  • Seasoned nacho meat (see above)
  • Red pepper, seeded and diced
  • Red onion, thinly sliced
  • Green onion, thinly sliced
  • Fresh cilantro, minced
  • Guacamole
  • Plain yogurt
Instructions
INSTRUCTIONS FOR RUTABAGA CHIPS
  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Peel rutabagas, then with a sharp knife or mandoline, slice thinly. In a large mixing bowl, add rutabaga slices and oil, toss to coat evenly.
  3. Spread slices in a single layer on a lightly oiled baking sheet, sprinkle with salt. Bake 25 to 30 minutes, flipping halfway to ensure even browning. Repeat with remaining rutabaga slices.
  4. Transfer rutabaga chips to paper toweling to absorb excess oil. Chips will continue to crisp as they cool.
INSTRUCTIONS FOR SEASONED NACHO MEAT
  1. In a large skillet, heat oil over medium heat.
  2. Add ground meat and cook until browned, about 5 minutes, stirring occasionally to break up meat.
  3. Add chili powder, onion powder, ground cumin, garlic powder, paprika, dried oregano and salt, stir to combine.
  4. Add water, bring to a simmer and cook, uncovered, until liquid has evaporated, 15 to 20 minutes. Remove meat from heat.
FINISHING THE NACHOS
  1. Place a layer of rutabaga chips on a plate. Spoon on seasoned meat mixture, top with guacamole and plain yogurt, then garnish with diced red pepper, sliced red and green onion and fresh minced cilantro.

What do you do for snacks on your Candida diet? Our Ultimate Candida Diet program includes more than 100 recipes that are designed for every meal and every stage of your Candida treatment plan. Check it out!.

Filed under: Lunch & Dinner, Snacks
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Comments

  1. JenL says:

    5 stars
    Yum! Can’t wait to try it. Your program has helped me so much, had terrible candida/fungus and so many of the symptoms have abated. Going to keep following this way of eating. Blessings.

  2. 5 stars
    This was delicious! But I couldn’t get my Rutabaga chips crisp enough… and if you get them too dark on the edges the darker parts have an after-taste… but otherwise I was surprised at the good flavor… And the diet recipe skeptic that I am, I have never tried yogurt for sour cream… It was amazing!!! Taste just like sour cream!

  3. Rosie says:

    5 stars
    I had a hard time getting the chips to crisp up. But the nacho meat was so amazing. I’m going to make it in bulk and freeze ahead!

  4. Carole says:

    5 stars
    The nacho receipe is great, Been making it once a week since I’ve been on the plan. Can’t always get rutabaga (turnips) when I go shopping. It goes well with cauliflower rice too if you add a bit of tomato passata.

  5. Sue Harper says:

    Can you please clarify what you call rutabaga? Is it a UK swede or turnip? I ask because here in uk a swede is almost the size of a soccer ball and yellow/orange whilst a turnip is a bit smaller and white….both would make very large crisps!!

    1. Lisa Richards says:

      In the UK you know it as a Swede. Some are larger, some are smaller, it just depends where/when you buy them.

  6. Jen says:

    5 stars
    Thank you for this wonderful recipe. I’m a bit confused between rutabagas and turnips. I was raised thinking the white wax covered veg was a turnip and that the smaller white with purple edges was a rutabaga. That is also how they are labelled at my grocer, but it seems we may all be wrong! Can you please clarify – also, I’m wondering if rutabagas and turnips have the same healing benefits for candida.

    Thanks so much!

    1. Lisa Richards says:

      Hi Jen, rutabaga and turnip do both have anti fungal properties, so they are both great choices. Rutabaga is a stronger antifungal food, but the taste is also stronger.

  7. Rachel says:

    4 stars
    Tasty recipe! At first we sliced too thin and burnt the rutabaga. So we sliced thicker and then couldn’t get it crispy but it was still good.

  8. Angelique says:

    My chips didn’t crisp up properly either, too dark on the outside and raw-ish on the inside. But it familiarized me with rutabaga which I’ve now used for a lot of other things like mashed boiled rutabagas (I like them even better than mashed potatoes) with a gravy made of almond milk yogurt and condensed chicken stock.

    I also found Siete brand nacho-flavored tortilla chips which are grain-free corn-free chips (all allowable ingredients) and taste amazing–they taste like they’re dusted with cumin and have a great light crispiness. I also found Go Raw brand flax seed crackers (I got pizza-flavored) which pair really well with baba ganoush and might also work for nachos. I made baba ganoush by roasting eggplant, then pureeing with garlic, lemon juice, and salt.

    All these ingredients and approaches I wouldn’t ordinarily use help expand my palate and skills, it’s a great side benefit!

  9. wybigoo says:

    The rutabaga never crisps before it burns so I have started dehydrating them instead. Works great!

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