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 minScreen-Shot-2015-11-20-at-3.05.26-PM-copy


  • 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
attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today