A tasty alternative to traditional fries, rutabaga gives a traditional bite with exceptional flavor. The seasoned tapioca starch gives the fries added crunch while the paprika brings a little warmth to the dish.

Serves: 3-4 | Prep: 10 min | Cooks: 25 min


  • 4 TBSP tapioca starch/flour
  • 4 tsp hot paprika
  • 20 oz rutabaga, peeled and cut into thin strips
  • 1/4 cup coconut oil
  • Sea salt to taste


  1. Place the tapioca starch and paprika in a shallow dish and gently
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:
  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: