By Bonnie Matthews and Dawn Hall
Make sure there is no food-grade wax on the outside of the rutabagas. If so, remove it with a vegetable peeler, rinse, then pat dry. Also, if you can’t find rutabagas that are smaller than your mandolin, cut them in half before slicing them.
Using the mandolin, carefully slice the rutabagas into thin chips.
In a medium bowl, combine the olive oil, chile powder, garlic powder, and a large pinch of salt. Add the rutabaga chips, turning by hand to make sure they ar