THE RUTABAGA CHIPS:

Preheat oven to 400 degrees F (205 degrees C).

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.

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.

Transfer rutabaga chips to paper toweling to absorb excess oil. Chips will continue to crisp as they cool.

MAKING THE SEASONED NACHO MEAT

In a large skillet, heat oil over medium heat.

Add ground meat and cook until browned, about 5 minutes, stirring occasionally to break up meat.

Add chili powder, onion powder, ground cumin, garlic powder, paprika, dried oregano and salt, stir to combine.

Add water, bring to a simmer and cook, uncovered, until liquid has evaporated, 15 to 20 minutes. Remove meat from heat.

MAKING THE NACHOS:

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.